Trifle
Photo: --Ben 18:33, 25 March 2006 (UTC), Public domain
Sherry trifle is a layered British dessert built from sponge, fruit, jelly, custard and cream. This version uses a Swiss roll, which gives neat spiral slices that soak up the sherry and hold their shape under the peaches. The peach syrup can go into the jelly, so nothing from the tin is wasted. Leave out the sherry and children can eat it too.
Instructions
Cut the Swiss roll into slices about 2 cm (¾ inch) thick and use them to cover the base of a Pyrex casserole dish. Pour the sherry evenly over the sponge so it soaks in.
Drain the peaches and keep the syrup to one side. Arrange the peach segments over the soaked sponge.
Make up the jelly following the packet instructions, using the reserved peach syrup for part of the liquid if you like. Pour it into the dish and chill in the fridge until set.
Prepare the custard according to its instructions, using fresh or powdered rather than canned. Let it cool until lukewarm, pour it over the set jelly, and return the dish to the fridge until the custard has set.
Whip the double cream and spread it over the custard. Finish with hundreds and thousands, sprinkles or another sweet topping, then serve.
Make it personal.
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