• 1 store-bought coffee cake
• 250 ml (1 cup) PC Devon custard
• 250 ml (1 cup) apple sauce or apple jelly
• 175 ml (3/4 cup) 35% whipping cream
• 30 ml (2 tbsp) sugar

1. Cut the cake into large cubes. Place 1/4 of the cake cubes in a large presentation bowl; add 1/3 of the custard and 1/3 of the apple sauce or apple jelly. Continue alternating in layers, ending with the cake cubes.
2. Whip the 35% cream until firm, gradually adding the sugar. Garnish the trifle with the cream and sprinkle with chocolate shavings.

Serves: 4