Trifle Sundae

Method

• 1

  Step 1

  Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on slow speed for 1 minute, scrape down and mix on medium for 5 minutes. Pour into a shallow greased tin 25cm x 35cm (10" x 14") and bake for approximately 35 minutes.
• 2

  Step 2

  Once cooled, cut the sponge into fingers and place in the bottom of a sundae glass.
• 3

  Step 3

  Spoon the raspberry compote on top of the sponge.
• 4

  Step 4

  Pipe or spoon the custard, layering it on top of the compote.
• 5

  Step 5

  Spoon a ball of vanilla ice cream on top of the custard then repeat the process.
• 6

  Step 6

  Pipe the whipped cream onto the ice cream and top with a glacé cherry.