Strawberry Trifle. Maltese Cross
This is made substantially as above—but the macaroons and wine are omitted, and the sponge-cake wet with sweet cream. Layers of ripe strawberries (cut in two, if the fruit is large), sprinkled with powdered sugar, are substituted for the jam; strawberry-juice, well sweetened, is whipped into the méringue on top, and this ornamented with ripe, scarlet berries.
This is very nice.