This trifle was a product of a well thought-out plan. I normally avoid using ready made mixes when whipping up desserts but this was an exception. Unlike the past two Christmasses, I baked the sponge biscuit and cooked vanilla custard from scratch. This time, I opted to use store bought biscuit sponge and a custard powder to make my vanilla custard as I did not have the extra hour to spare. The result was surprisingly good.
So, what went into this delicious Christmas treat. On the base, I laid cointreau-soaked lady finger biscuit sponge. I added diced strawberry gelatin dessert, frozen blueberries (thawed), sliced bananas and strawberries. I poured the vanilla custard on top. I repeat the process until the glass was full then served it with a butterscotch sauce on top.