Strawberry Jam Creme Fraiche Trifle

Name: Strawberry Jam Creme Fraiche Trifle
Cuisine: British
Ingredients: 7 tsp. Strawberry Jam; 500 g tub of Creamy Custard (could use tinned); 300 ml tub Creme Fraiche; About 8 Cupcake Sponges; Hundreds of Thousands sweets

Gary Waite @cook_20376404

I made homemade Cupcake Sponges and I made Butterfly Cupcakes - the crisp Sponge edges of some spare Sponge Cupcakes make stable wings too be set within Buttercream on top of each Cupcake . Making Butterfly Cupcakes leaves you with leftover pieces of Cupcake Sponges and so I made a different kind of Trifle , have seen TV Chefs make a Trifle with the use of jam instead of jelly . I used Creme Fraiche because I could not be bothered too whip up liquid Double Cream

Gary Waite @cook_20376404

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Ingredients

7 tsp.Strawberry Jam
500 gtub of Creamy Custard (could use tinned)
300 mltub Creme Fraiche
About 8 Cupcake Sponges
Hundreds of Thousands sweets

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Steps

1

Place Shop bought Strawberry Jam in the bottom of a Bamix Measurement see through Plastic Container and then add pieces of plain cake Sponge and then compact down with your Fingers
2

Add the Shop bought Custard (you won't need all of it, but will need too add more of the Custard later)
3

Add the Shop bought Creme Fraiche too the top of the Trifle (will not need too use all of it straight away) and then sprinkle Hundreds and Thousands (sweets) over the top of the Creme fraiche