TRIFLE PUDDING / TIPSY PUDDING

INGREDIENTS
homemade or market made vanilla sponge cake
2 cups strawberry crush or strawberry jam
1/2 cup sugar

1 cup chopped mixed fruit of your choice (I used apple, mango, banana and kiwi)
2 cups vanilla ice-cream or fresh cream with sugar in it
2 cups sugar syrup or any flavoured juice of your choice

METHOD
Make sponge cake in square shape. Let it cool down completely. Slit into half and keep aside.

Take 2 cups homemade strawberry crush add 1/2 cup sugar in it. Cook till sugar melts completely. Turn off the flame and keep 1/4 cup aside for garnishing.

Take serving bowl or dish. Put half slitted cake on the base and spread 1 cup juice all over it evenly.

Cover and keep this aside for 2-3 minutes till juice absorbs.

After 2-3 minutes, spread strawberry sauce/crush evenly all over the cake. Add chopped fruits generously.

Beat ice-cream well. Spread it over fruits. Now keep the other half cake. Repeat the process. First, put strawberry sauce, second chopped fruits and then ice-cream.

Garnish with kiwi fruit and with some drops of strawberry jam or crush. Refrigerate for 4-5 hours and serve chilled.

NOTES:
1. I used homemade sponge cake. You can buy market made sponge cake. Avoid using chocolate cake as chocolate suppresses other flavours.

2. I had strawberry preserve which I used in this recipe, one can use strawberry jam. Take 2 cups of jam add 3-4 tbsp water and mix to get right consistency.

3. Ice-cream cake can be replaced with fresh cream. In 2 cups cream add 1 cup powdered sugar.

4. One can add cooked custard as one layer in the pudding.

5. Let cake cool down before slitting.

Pictorial: