§ line the base of a large dish (about 22cm diameter and 8cm deep should provide enough trifle for 8 people) with sponge fingers. You can use trifle sponges, but fingers are lovely and sugary. You can lay them out elegantly or break them in pieces (which means more per bite.)
§ pour a large glass of sherry (and a little brandy for a real kick) over the fingers. Add some fruit juice if it seems dry.
§ spread over a mixture of fresh and tinned fruit – mango, grape, ripe pear, pineapple and banana are all good.
§ pour over the contents of 1pkt custard powder, boiled, whisked and cooled (or a tin of ready-made if you prefer)
§ add whipped cream on top and sprinkle with sugar strands.
You can put jelly on top of the sponge, but I don't bother. This trifle is even better the second day, so you can make it a day ahead.