Sherry Trifle
1 Swiss Roll, Victoria Sponge or Trifle Sponges
1 packet Strawberry or Raspberry Jelly
Strawberries or Raspberry (tinned, frozen or fresh)
600ml (1 pint) Home-Made Custard, cooled
150ml (¼ pint) Cream Sherry
Strawberry or Raspberry Jam
Toasted Flaked Almonds
Slice the swiss roll, (if using victoria or trifle sponges, spread with a little jam).
Arrange in the bottom of a glass serving bowl.
Pour the sherry over the swiss roll or sponges.
Add the fruit.
Prepare the jelly as per the instructions (if using tinned fruit use the juices).
Pour the jelly over the fruit and sponge.
Place in the refridgerator and allow to set.
Pour custard over jelly.
Whisk the cream and spread or pipe on the top of the custard.
Decorate with almonds.
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