Trifle with Creme Brulee
200gms old butter cake
Crème brulee (refer to my Crème brulee recipe)
75 ml/5 tbsp Cointreau
75 ml/5 tbsp brandy
1 can of peaches
250 gm strawberry
250 gm blueberry
Note: you can use any fruits of your choice
Split the butter cakes in half. Crush the cakes. Pour Cointreau and brandy over cake. Place the crushed cake in the base of a glass serving dish. Put a layer kiwi then crème brulee, a layer of strawberry, a layer canned peaches. Then a layer of whipped cream. finished the top layer with blueberry.
Layering the trifle is all up to you and your creativity.