Instructions

1. Mixing the Custard

   In a saucepan off the heat, mix the milk, custard powder, and sugar thoroughly until completely dissolved. · 1 min
2. Cooking the Custard

   Place the saucepan over medium heat, stirring constantly until the mixture comes to a boil and becomes thick and smooth, then remove from heat and let it cool slightly, stirring occasionally. · 7 min
3. First Cake Layer

   In glass serving cups or a deep trifle dish, arrange half of the cake cubes in the bottom, then drizzle with half of the orange juice to moisten them.
4. Adding Fruits and Custard

   Evenly distribute the sliced strawberries and bananas over the cake layer, then pour half of the warm custard over the fruit.
5. Second Layer

   Repeat with another layer using the remaining cake, soak with the rest of the orange juice, then pour the remaining custard on top.
6. Whipping the Cream

   In a chilled bowl, beat the whipping cream with the powdered sugar using an electric mixer until stiff peaks form. · 4 min
7. Garnishing and Chilling

   Spread the whipped cream over the top of the trifle, garnish with strawberry slices and toasted almond flakes, then refrigerate for at least two hours before serving. · 2 h

Nutrition / serving

Chef's tips