Directions

• 1. Prepare SPONGE CAKE.
• 2. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear).
• 3. Stir together sugar and cocoa in large cold bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer until stiff. Pour in gelatin mixture; stir until well blended.
• 4. To assemble trifle: Slice sponge cake into two layers; place one layer in bottom of 2 quart straight-sided souffle dish or trifle bowl. Sprinkle with 2 tablespoons rum, if desired. Arrange layer of peaches or kiwi on top of cake. Spoon about half of chocolate mousse evenly over fruit. Top with remaining half cake layer. Sprinkle cake with remaining rum; arrange sliced strawberries or raspberries on cake. Top with remaining mousse; refrigerate about 2 hours. Before serving, garnish with spoonfuls of whipped cream and fruit.
• Note: 3-ounce package (12 unfilled ladyfingers, split) can be substituted for sponge cake. Arrange ladyfingers in two layers, cutting as needed to fit bowl.
• SPONGE CAKE
• 2 eggs
• 1/2 cup sugar
• 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons water
• 1 teaspoon vanilla extract
• Heat oven to 350°F. Grease and flour one 8-inch round baking pan. Beat eggs in medium bowl on high speed of electric mixer until foamy. Gradually add sugar, beating until mixture is double in volume. Combine flour, baking powder and salt; add alternately with water and vanilla to egg mixture, beating on low speed just until ingredients are combined. Immediately pour batter into prepared pan. Bake 22 to 25 minutes or until cake springs back when touched lightly. Cool 5 minutes; remove from pan to wire rack. Cool completely.