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This is a basic trifle recipe to which you can add your own favourite touches, such as seasonal fresh fruit or a hint of a different spices.
1 swiss roll
2 packets jelly crystals (depending on size of your dish)
1 small tin two fruits
2 squares grated chocolate for garnish
2 tbsp custard powder
2 tbsp sugar
approx 1 cup milk
2 days › Extra time:
2 days chilling › Ready in:
Slice swiss roll to completely line the bottom of your bowl.
Make up one jelly, let it cool slightly and then pour over the swiss roll. The roll will soak up most of the liquid.
Place a layer of two fruits on top of jelly and roll. Place in fridge and let it set.
If you have space in your bowl, you can make up an alternate layer of jelly and carefully pour over the two fruits. Place in fridge and let it set.
Make up custard by placing custard powder, sugar and milk in a saucepan over a low heat. Stirring constantly until it thickens. Remove from heat and let it cool.
Pour custard over the jelly. Place in fridge and let it set hard.
Whip cream in a bowl. For a fancy effect heap it into a piping bag and pipe onto top of custard.
Grate some chocolate over the top of the whipped cream.
Ok, I don't know how to get in and edit my recipe, but it doesn't take 4 days. It only takes two, less if you're keeping an eye on everything and adding the next layer as soon as one sets. I would rate it as easy and I don't know why my picture is sideways. If anyone can help me fix these things, I'd really appreciate it.
- 25 Jul 2011
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