You have the power to make as little or as much trifle as you need with this recipe.
Let’s take a peek at what the folks over at Group Recipes have to say about it:
I used to help my dad make this trifle every Christmas! It is so easy to make and will have everyone wanting more! Make sure you start making it very early that day or the day before. Enjoy! 🙂
What a great Christmas memory! It’s always fun to allow children to help with holiday baking and cooking. Making memories are priceless.
Ingredients
The quantities depend on how much trifle you want to make. I use:
1½ jam swiss rolls
2 packets of Smuckers raspberry jelly (Jello in US)
½ liter of cream
¾ liter of thick custard
100g pack walnuts/pecan nuts – broken into little pieces (save one or two whole halves for garnish)
castor sugar (or normal sugar if not available)
fruit (optional)
sherry (optional)
sprig of mint and 2 cherry halves for garnish
Note: the ratio of the ingredients needn’t always be the same. Some people like more cream, less custard, no sherry, etc…
Instructions
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Feel free to leave out the nuts if you aren’t crazy about them.
Thank you to Group Recipes for this great recipe.
