Old Fashioned Trifle

England’s Queen Victoria’s love of sweets was legendary. This opulent version is inspired by her favorite holiday dessert. It’s easily assembled ahead of time.

ingredients

• 2 cups vanilla yogurt, stirred until smooth
• 1 (1-pound) pound cake, cut into 3 X 1 X 1-inch pieces, or ladyfingers
• 1/2 cup sweet sherry
• 1/4 cup cognac
• 1 cup slivered almonds, toasted
• 1 jar (13-ounce) Stonewall Kitchen Strawberry Rhubarb Jam, Peach Amaretto Jam, or Peach Pomegranate Jam
• 1 (16-ounce) can juice-packed pineapple cubes
• 2 small ripe bananas, sliced
• 1/2 pint heavy cream + sugar to sweeten
• Cocoa powder to garnish

directions

1. Pour yogurt into a large, deep, decorative bowl. Cover bottom and sides of bowl with cake pieces.
2. Moisten with sherry and cognac and sprinkle on 1/2 cup of the almonds.
3. Spoon on Stonewall Kitchen Jam, then pineapple and bananas.
4. Whip cream with sugar until stiff. Fill a pastry bag fitted with a decorative star tip. Pipe onto trifle.
5. Dust with cocoa and sprinkle on remaining almonds. When serving, be sure to spoon from the bottom of the bowl.

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Strawberry Rhubarb Jam Item: 101307 $7.95

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Peach Amaretto Jam Item: 101322 $7.95