Trifle Alexandria - cooking recipe

Ingredients

stale sponge cake
1 medium sized can of peach halves
1/4 pint fresh doubled cream, (thick stuff)
1 Tbsp. milk
1 Tbsp. powdered sugar
1 egg white
4 oz. fresh or frozen strawberries
extra sifted powdered sugar

Preparation

Line base of fairly small serving dish with cake.
Moisten with 4 to 5 tablespoons of peach syrup.
Arrange peach halves on top.
Whip cream and milk together until thick.
Stir in sugar, then fold in egg white beaten to a stiff peak.
Pile over peaches and chill.
Just before serving, crush strawberries finely, sweeten to taste with powdered sugar and trickle gently over cream.