Sherry Trifle

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Here is another dessert that I absolutely love. I can actually have trifle on its own for lunch (don’t judge me hahaha). I usually assemble 2 versions, the Sherry one for the adults, and the alcohol-free version for the kids. Those who don’t take alcohol can simply skip the Sherry in this recipe.

Sherry Trifle

Prep time: 30 minutesServings:8 – 10 servings Best Season:Summer

Ingredients

• 5.6 oz (160g) raspberry or strawberry jelly
• 2 jam Swiss rolls
• 1⁄4 – 1⁄2 cup Sherry, optional
• 1⁄4 cup quality strawberry jam
• 4 cups quality custard
• 2 cups whipping cream
• Almonds, flaked
• Cherries and angelica, to garnish

Utensils

• 2 liter glass bowl

Instructions

1. Make the jelly according to the instructions on the package and allow it to set.
2. While the jelly is setting, slice the Swiss roll and place a few slices in the bottom around the sides of the bowl. Pour the Sherry onto the cake and dollop teaspoonfuls of the jam onto the cake.
3. Once the jelly is set, spoon it into the bowl in large spoonfuls.
4. Pour in a little custard, taking care to hold the cake against the side of the bowl while adding the custard.
5. Alternate between the remaining slices of cake, spoonfuls of jelly, and custard.
6. Top with whipped cream and decorate with toasted flaked almonds, cherries, and angelica.

Notes

• You can slice up a sponge cake and use it in place of the Swiss rolls. You can find a nice sponge cake recipe here.

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