Ingredients

• ½ cup coconut cream
• 1½ cups milk
• ¼ cup sugar
• 3 tablespoons custard powder
• 410 grams can apricot in syrup or juice
• ½ pre-made sponge cake
• ¼ cup raspberry jam
• ½ cup sweet sherry
• 1½ cups cream

Method

1. In a saucepan, mix together the coconut cream, milk, sugar and custard powder. Stir over a moderate heat until thickened. Cool thoroughly.
2. Puree the apricots with the juice or syrup.
3. Slice the sponge cake in half horizontally and spread with the raspberry jam. Join the halves back together, then cut or bread the sponge into 8 pieces, dip into the sherry and place one piece each into the base of eight 1 cup capacity dishes or glasses.
4. Whip the cream and fold half of it into the cold custard.
5. Layer the apricot puree and custard mixture on top of the sponge pieces. Top each trifle with whipped cream.
6. Refrigerate and serve garnished as wished.