Trifle - very easy

    16 hours 30 min

    I make this trifle for the family. It usually manages about 8 portions, unless you are greedy like me and finish it in 4 sittings. You can make it with or without brandy, scotch or flavouring of your choice. Allow two days setting before serving.

    67 people made this

    Serves: 8 

    • 1 (365g) jumbo Swiss roll, flavour of choice
    • sherry or brandy, to taste
    • 2 (415g) tins of fruit cocktail, drained
    • 2 (135g) packets of jelly, flavour of choice
    • 1kg prepared custard
    • 1 bar chocolate, your choice

    Prep:30min  ›  Extra time:16hr  ›  Ready in:16hr30min 

    1. Cut the Swiss roll in slices of no less than 1cm (1/2 in) thick but no greater than 2 1/2cm thick (1 in). Use a 25cm (10 in) wide by 13cm (5 in) deep bowl and place enough Swiss roll slices on the bottom to cover the base. Squash all pieces together so there are no gaps.
    2. Pour some sherry on to all of the pieces of Swiss roll (enough to soak in but not too much that it's swimming in sherry). Add a layer of fruit cocktail.
    3. Make the jelly according to the instructions on the packet and pour over the fruit cocktail and Swiss roll. I try to make the jelly layer the same thickness as the Swiss roll layer.
    4. Place the bowl into the fridge and leave overnight to set.
    5. The next day, pour on the custard and place back into the fridge for another overnight set.
    6. On the day of serving, shave or grate some chocolate over the top of the custard and decorate according to taste.

    Decorating the trifle

    You could use hundreds and thousands, but I prefer chocolate and sliced fresh strawberries.

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    I love making this trifle and everyone seems to enjoy it too  -  30 Jan 2014