Trifle 2

• 4 penny sponges
• Strawberry jam
• Custard
• Port Wine (1 glass)
• Whipped Cream
• Ratafia biscuits

Cut sponges and spread jam and lay in dish to layer. Pour over wine and leave to sit for few hours. Pour over hot custard. Allow to cool and spread over with whipped cream. Ornament with biscuits.