By Kit Chapman
As this dish can serve any number of people, there is little point having accurate measurements, So follow your instinct and use as much or as little as you like!
Slice the sponge cake and spread with as much strawberry jam and whipped cream as you like. If you are over-generous with the sponge cake at this stage, you will end up with a heavier trifle which will require more ‘tipsy’ to soften it. Pour over the ‘tipsy’ which is one-third brandy to two-thirds Marsala. Top the alcohol-soaked sponge with the apricot purée.
If you are using individual