Serves 5-6 people

Ingredients
1 Sponge cake (6 * 6 inches approx)
1 can of Tinned Fruits (350 grams)
2 cups fresh cream
2 tablespoons mixed fruit jam
1 ½ cup chocolate sauce

Method
1) Cut/Slit the sponge cake horizontally into two slabs
2) Mix 1 cup fresh cream and jam. Spread this mixture between the two slabs
3) Place the cake in a decorative bowl
4) Pour 1/2 cup chocolate sauce over it
5) Pour the tin of fruits over it. (Remove the cherries and keep aside)
6) Then pour the remaining fresh cream and chocolate sauce over it.
7) Top the trifle pudding with red cherris
8) Let it chill in the refrigerator for 2 hours. Ready to Serve

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