Jesus is Lord - Romans 10: 9
White Chocolate Topping
Heat the bag of frozen / tinned fruit with the sugar over a low heat for about 5 mins.
Place the trifle sponges on the base of the dish. Cover with the drained fruit and fruit juice.
Whip the cream and divide into 2 bowls.
Melt the chocolate over a low heat.
Gradually fold in the custard a little at a time. Fold in 1 of the creams.
Pour this evenly over the fruit.
Add the remaining cream to the crème fraiche and top the trifle with it.
Chill for 2 hours.