No Custard Trifle - cooking recipe

Ingredients

2 single trifle sponge cakes
500 ml whipped cream
1 tablespoon sugar for cream
3 tablespoons tbsps sherry wine (or to taste)
lime flavoued soft drink, to moisten sponge any flavour will do
canned fruit, drained. any variety
fresh strawberries, bananas, kiwifruit for topping

Preparation

Whip cream in bowl and set aside for later.
Put sponge into bowl, tip fizz on top to moisten,add a little sherry, and mash until it looks like mashed potato.
Halve sponge mix and put some aside.
On top of first lot of sponge put some tinned fruit on the sponge and then add whipped cream.
Keep layering for around 3 layers of each, ending with the cream on top.
Arrange fresh fruit on top, and refridgerate until needed.
Lasts no more than 2 days in the fridge.
Last but not least. enjoy!