Trifle
Prep: 60 Minutes
Cook: 10 Minutes
Servings: 12
A giant bowl of Trifle always makes a great centerpiece for special occasions. For our Love, Mum eBook, Andrea shared her story about Trifle: “I loved my Nunna’s homemade trifle. Every family gathering we always knew her trifle would be there! We always looked forward to the sweets and there was always enough to take some home.”
Ingredients
Method
- Prepare the 2 x packets of jelly as per the pack directions and leave aside until nearly set but still wobbly.
- To prepare the custard, combine custard powder and sugar in a small saucepan. Add a little of the milk to form a smooth paste. Then add remainder of milk and heat until boiling, stirring often, until custard has thickened. Remove from heat and allow to cool slightly. Transfer to a bowl and cover with cling wrap and refrigerate until required.
- Arrange swiss roll slices over the base and halfway up the sides of a 3L serving bowl. Sprinkle with the sherry.
- Pour the cooled custard over the jam rolls, followed by one of the jelly mixtures. Refrigerate until jelly almost set.
- Top the jelly layer with half of the whipped cream, followed by remaining jam roll slices, sprinkled with sherry. Then add the remaining jelly mixture and peach slices. Refrigerate until jelly has almost set.
- When ready to serve, add remaining cream to top of trifle and sprinkle with raspberries.
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