I made a full size English trifle for a recent party; layers of pound cake, strawberries. custard and vanilla yogurt (the traditional dish would be with whipped cream, but the custard is rich enough). Definitely one of my favourite desserts and so easy to put together. Here is a quickie version, with individual trifles served in 250 ml mason jars.
For 4 servings:
Cook 2 cups of raspberries plus 2 Tbsp white sugar in a pan for just a few minutes until the raspberries break down.
Slice 8 ounces of pound cake into small squares. Make custard, or use a flavoured yogurt. I made this with a layer of leftover homemade custard and a layer of lemon yogurt.
Start with a spoonful of the raspberries, then custard/yogurt. Toss in some squares of pound cake, then repeat as many times as you can. Leave room at the top for a last layer of the raspberry sauce.
Refrigerate for at least a few hours to allow the cake to soak up the custard/yogurt, but 24 hours is best.