A Trifle Exciting

A request was made for a big trifle in lieu of a birthday cake.
So it was with great pleasure that I prepared the magnificent beast
Which then travelled with me in the car and train -
I was told to "guard it with my life"
and really had to ward off famished commuters and birds alike -
and even had to talk Trifle out of stepping in front of a train
(He knew he didn't have much longer to live)
IT was delicious - and I attribute it to the use of pannettone and a dash of sweet muscat!
Recipe as follows:
This is a bit of slap-dash recipe; with you only using the amount you need for your glass bowl. Slice pannettone or pandoro in 1cm thick stars - cover base and sides of your bowl. Sprinkle all over with muscat or a sweet desert wine. Next make a layer of soft tinned peaches. Cover centre with another star slice of pandoro and sprinkle muscat.
Next make a light layer of sliced strawberries (or any berries you like - frozen are good too). Cover generously with custard - a drop of vanilla essence in your custard is also delicious. Now for the fun bit - carefully make a layer of jelly - I used raspberry (which you have previously set) You don't want to just plop in into the custard layer you want it to lie above - I found gentle sliding it off a spoon worked well. Next make a layer of freshly whipped cream - it works better if the cream isn't too stiff but soft and fluffy - so cream from a can is not advised!
I topped it with lots of fresh berries, curls of chocolate, slithered almonds, and a wee Small Object Candle Girl...

The thing I love about trifle is that they are completely seasonal! You just use the fruit you can buy; be it bananas, passion fruit, plums, rhubarb, even mango!