Mum’s Very Easy Sherry Trifle
This traditional recipe, a Christmas favourite from my great gran, it's so delicious you’ll want make it all year-round! No fancy equipment needed, just simple ingredients from your local supermarket
Makes: 8 people
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Equipment:
- 1 Trifle bowl
- 1 Stand Mixer
- Set of Measuring Spoons
- Trifle bowl
Ingredients:
- 2 Jam Swiss Rolls
- Sherry to taste
- 300 mls Double Cream
- 1 tin Custard
- 1 handfull Flaked Almonds
- Cake Sprinkles
Instructions:
- Slice your Swiss rolls and place them at the bottom of your serving bowl. Generously drizzle with sherry and mix with a fork until mixture resembles wet sponge
- Toss in as many flaked almonds into the soaked swiss roll base as you like
- Pour a tin of custard over the softened swiss rolls
- Add 1 tablespoon of sifted icing sugar to your double cream and whip until soft peaks form
- Spread the whipped cream over the custard layer
- Finish with a sprinkle of sprinkles and some extra flaked almonds
- Pop the whole trifle into the fridge to chill before serving
Tips / Notes
For a non-alcoholic version, you can substitute the sherry with jelly, just follow the instructions on the packet and use as much as needed to soften the sponge. If you can’t find plain jam Swiss rolls, the ones with jam and buttercream work just as well as will trifle sponges. And if you’ve bought a full bottle of sherry, don’t worry, it keeps for ages! Prefer homemade custard? Go for it, just be sure to let it cool completely before pouring it over the sponge. To prevent a skin from forming, place a piece of food wrap directly on the surface while it cools. To serve, you can use 1 big trifle bowl or smaller ones whichever you prefer.
Hope you enjoy the recipe-let me know if you give it a try and how it turns out!
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