Sufra Dayma:

Classic Trifle

By Moushira Abdel-Malek

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Serves 4

Ingredients:

250 gms sponge cake (or)

200 gms savoiardi (Savoyard) biscuits (lady's fingers)

80 gm packet apricot jelly crystals

2 tbsp apricot jam

1/4 cup castor sugar

1/4 cup custard powder

1 1/2 cups milk

1 1/2 cups cream

1 tsp vanilla essence

830 gm can halved or sliced peaches (drained)

1/2 cup syrup of canned peaches

Method:

Make jelly according to directions on packet. Pour into a container. Cover and refrigerate only for 30 minutes or until almost set. Meanwhile, split cake in half. Spread bottom half of cake with jam. Replace top. Cut cake into pieces and arrange to cover base of serving dish (in one layer), or divide biscuits in half. Arrange first half in one layer to cover base of serving dish. Sprinkle with syrup. Spread jam. Top with remaining biscuits and sprinkle with syrup once more. Sprinkle cake pieces with syrup. Combine custard powder, sugar and one tablespoonful of the milk in a small saucepan. Stir in remaining milk. Stir over heat until mixture boils and thickens. Cover surface with cling wrap to prevent a skin forming. Cool. Pour almost-set jelly over cake (or) biscuits. Cover and refrigerate for 30 minutes or until jelly is set. Arrange peach slices over jelly. Stir half a cup of cream and vanilla into custard. Pour over peaches. Whip remaining cream and spread over. Refrigerate for several hours then serve.