Trifle is also commonly known as sherry trifle. This is a traditional dessert in many countries and can be prepared with or without alcohol. The non-alcohol version is popular with children.
- 1 swiss roll or similar sponge cake
- 50 to 100ml dry Sherry
- 1 packet/sachet Fruit flavoured jelly (or "Quick-Jel")
- A tin of peach segments
- Whipped double cream
- Hundreds and thousands or other sweet topping (optional)
- Slice the swiss roll approximately 3/4" (2cm) thick, and line the base of a Pyrex casserole dish with it.
- Pour a small glass of sherry (approx 50 to 100ml) over the swiss roll.
- Drain the peaches, keeping the juice/syrup aside and then arrange the peaches over the swiss roll.
- Prepare the jelly as per the instructions, you may wish to use the syrup from the peaches for this. Pour the jelly into the casserole dish and allow to set in the fridge. "Quick-Jel" may be preferable due to time taken to set.
- Make the custard, again as per the instructions (use fresh or powdered as opposed to canned). Allow this to cool to lukewarm, and pour into the casserole. Allow this to set in the fridge.
- Whip the cream for the top of the trifle and spread it over the custard. Garnish with hundreds and thousands/vermicelli or other cake decorations.