Ingredient List:
1. Yellow/Sponge Cake (approx 8 oz – use your favorite sponge or yellow cake recipe here – though a box [gasp!] yellow cake mix will do here in a pinch);
2. Raspberry Sauce (recipe below);
3. Fresh raspberries (6 oz. – 1 small container);
4. Fresh peaches (2 large) – peeled;
5. Fresh strawberries (1 qt);
6. Grand Marnier (approx. 1/2 cup);
7. Custard (roughly 1 1/2 cups); and yes
8. FRESH CREAM (roughly 1 1/2 cups or to taste)

Instructions:
1. Raspberry Sauce: Combine 1/4 cup sugar, 6 oz. fresh rasberries, and 1/3 cup water in saucepan and simmer until soft. Add 3 heaping tablespoons of black raspberry jam. The key to this recipe is straining the seeds and pulp because the seeds tend to be a little bitter and the consistency a little lumpy (the presentation is much better when strained). Taste and add more sugar if necessary. Chill. Lick the spoon.
2. Peel peaches and blend with other fruit, and soak in Grand Marnier for at least 30 minutes up to 3 hours. Be sure to reserve all juices from the fruit. Add a little sugar if the strawberries and rasberries, or whatever fruit you’re using, is not as sweet as you’d like.
3. Whisk cream in a cold bowl (this works the best if done by hand)
4. Prepare custard (Bird’s Eye Custard Powder works well or make a homemade custard).
5. Roughly break cake into a layer on the bottom and layer strawberries around the outside of the trifle dish to make a nice pattern. Add fruit with some of the Grand Marnier/fruit juices onto the cake – add a layer of custard with a few dollops of cream and a light swirl of raspberry sauce. Repeat until you’re ingredients are done and you’re at the top of the trifle bowl.
6. Finish with a thick layer of cream. Garnish with reserved whole fruit and whatever else your heart desires (here we added shaved chocolate and mint leaves).
7. Chill for at least 3 hours to allow everything to set and the flavors to meld.
8. Enjoy with those you love.