Ingredients

Procedure

1. Prepare a sponge cake. Pineappie essence can be substituted
far vanilla essence.

Method for custard
1. Dissolve custard powder in little milk 1/4 cup) and keep aside
2. Heat the Jeft over milk with sugar.
3. When it starts boiling add custard powder stirring continuously,
4. Cook till thick. Cool and keep aside.

Method for apple filling
1. Mix everything in a small pan and heat till water boils.
2. Let it boil for 1-2 minutes.
3. Remove from fire and cool.

Method to prepare cream icing
Read the precautions to prepare cream icing on page 166.
1. Mix cream, sugar and essence.
2.  Beat till thick and soft peaks are formed.

Method to make the trifle.
1. Cut the cake into 4 pieces horizontally.
2. Soak each piece with the apple syrup reserving the apple pieces.
3. Place one piece of cake in a dish.
4. Spread 1 heaped tbsp of cream on it.
5. Cut jelly into small bits and arrange some over the cream.
6. Spread 1 tbsp of cream on the second piece of cake.
7. Put it over the jelly so" that the cream side touches the jelly. Press.
8. Put custard on the second piece of cake.
9. Put the third piece of cake over it.
10. Spread 1 tbsp of cream on the third piece of cake.
11. Spread fruit over the cream.
12. Spread 1 tbsp of cream over the last piece of cake and invert it over the fruits.
13. Spread the left over cream on the top & sides.
14. Decorate by making impressions with a fork on the sides & on top.

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