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Sherry Trifle ~ Tricia Davies
Take a large glass trifle bowl
Ingredients:
2 jam Swiss Rolls
2 tins of strawberries
1 small wine glass of sherry
1 large carton of double cream
1 pint of custard made with custard powder, sugar, 1 pint of milk
Sprinkles (for shaking over the cream)
Method:
à cut 1½ jam (not jam and cream!) Swiss Rolls into about
one inch slices, add sherry and press down with a masher or
fork so that all the sherry has soaked in
à drain both tins of strawberries and mash them in a bowl, then Starters | Soups | Main Meals | Desserts | Cakes |Biscuits, etc
add to the Swiss Roll spreading evenly
à make up 1 pint of custard, pour over the strawberries
à whip double cream until it is stiff. When the custard is cool
add the cream
à shake over the sprinkles
à eave in fridge for at least 2 hours or Christmas Eve for
Christmas Day!
“According to my Mum a real trifle doesn't have jelly in it. It was
made every Christmas and Easter and enjoyed by all the family.”
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