Posh Trifle
Serves 6-8
The Syllabub (topping) below could be made as a dessert in its own right - serve in a fluted glass topped off with a cherry.
Ingredients
For the base:
2 jam swiss rolls
1 glass of sherry (optional)
1 tin of soft fruit (e.g. strawberries, raspberries) in its own juices or a light syrup
For the custard:
1 tbsp white rum (optional)
568ml (1 pint) milk
Small carton single cream
2 tbsp custard powder
2 tbsp caster sugar
For the Syllabub:
110ml (4 fl oz) sweet white wine
1 large carton double cream
1 lemon
75g caster sugar
Flaked almonds for decoration, toasted
Method
- Slice the jam swiss rolls into about 4-5 pieces each
- Place these in the bottom of a large deep serving dish
- Spoon the fruit evenly on to the sponges
- If adding sherry, pour it on the sponges; otherwise use a little of the juice from the fruit for this. Put to one side
- Make the custard by putting the custard powder into a microwavable container and blend 2 tbsp of the milk and the sugar with it to make it into a smooth paste. Add the rest of the milk and microwave for about 5 minutes stirring regularly; this will eventually thicken
- Then add the cream and also the rum if using it. Taste and add more sugar if required
- Give the custard a final stir, then pour over fruit and sponges and put this in the fridge to set
- Remove the lemon rind by finely grating it. Juice the lemon and put both the rind and juice into a large dish
- Add the wine and the sugar and stir until the sugar dissolves
- Add the double cream and whisk until fluffy and set
- Spread over the trifle and decorate with toasted almonds. It is now ready for serving
