Don’t get me wrong I love trifle but sometimes even I like to cut corners on the preparation. I am using leftover (bought) sponge and you can even use ready-made custard if desired. If you tart it up with sun-ripened locally grown strawberries, nobody will be any the wiser that you have cut a few corners here and there!


Makes 4 individual trifles


200g sponge cake (leftovers)
1 cup (150g) sliced strawberries
¼ cup dessert wine, sherry or fruit liqueur
1 Tbsp caster sugar
375ml custard
1 ½ Tbsp finely grated orange rind
⅓ cup cream
Finely grated orange rind, extra, to serve


Method


Divide the sponge pieces into the base of 4 x 1 cup-capacity (250ml) glasses. Place the strawberries, wine and sugar in a bowl and mix well to combine. Spoon the strawberry mixture over the brioche rounds. Combine custard and rind and spoon over strawberry mixture. Top with cream and sprinkle with extra rind to serve.