Ingredients
4 cups of left over sponge/brownie ends
2 cups sliced strawberries
1 cup of custard
1 cup of cream
Cocoa powder
½ cup Grand Marnier or your liquor of choice.
edible flowers for garnishing
Directions
In a 20-23cm trifle vase begin by arranging 1 cup of brownie ends. Drizzle over 2-3 tablespoons of liquor. Spread a 2cm layer of custard and place one layer of strawberries on to the form. Top with cream to 2cm. Repeat these layers until all ingredients are used up
Dust with cocoa powder and decorate with edible flowers.
