Ingredients

How to make it

  • Make jelly and put in fridge. I reduce the water by about 10% to make the jelly a bit stiffer.
  • Cut the swiss roll about 20mm thick and put in the bottom of container. Use small pieces to plug holes that are too big.
  • Sprinkle with as much sherry as you would like (optional - I personally don't like to soak the cake in sherry. I just baste it with sherry using a basting brush just to give it a bit of flavour. You could make one without sherry for the kiddies).
  • Make the custard according to the instructions. Again, I add about 10% more custard powder than what they say for ‘thick’ custard. I also use only half the sugar otherwise I find it too sweet when you add the jelly.
  • Allow the custard to cool down so it is slightly warm when you spread it over the cake layer. You can sprinkle some castor sugar on the top to stop it making a hard skin.
  • As soon as custard is cold and jelly is set… Stir the jelly in its bowl so that it is all broken up before adding. This also stops skin forming on custard. Use a big spoon to place jelly on top of the custard.
  • Refrigerate for a whole day (if eating at lunchtime then make it the evening before).
  • Before serving, add fruit on top of jelly, whip the cream until stiff and spread over fruit and jelly. Sprinkle the nuts all over the cream. Garnish with 2 cherry halves and a sprig of mint to look like holly.
Ready to eat! mmm...   Close
Half eaten trifle! ;)   Close

Reviews & Comments 2

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    " It was excellent "
    fizzle3nat ate it and said...
    I love trifles! Thanks for sharing your recipe. It looks delicious! ~ Natalie
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    " It was excellent "
    ditty ate it and said...
    You got a 5 for this one - thanks!
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