Christmas Trifle
Ingredients:
1 jam filled swiss roll
2/3rd cup orange juice
¼ cup lemon juice
2 tablespoons sherry or brandy
470g sliced peaches
1 packet port wine jelly crystals
470g can pineapple pieces
6 passionfruit
1 punnet strawberries
2 tablespoons sherry or brandy extra
1 ½ cups cream
Custard:
2 cups milk
2 tablespoons custard powder
2 tablespoons sugar
1 teaspoon vanilla
Method:
Boil 1 ½ cups milk with the sugar.
Mix the custard powder with the other ½ cup of milk and add to the boiled milk, stirring constantly over a low heat until it thickens.
Remove from stove and add vanilla.
Allow to cool.
Method:
Make jelly and set.
Wash and hull strawberries, soak in extra sherry or brandy.
Cut swiss roll in 1.5cm rounds and place on base of bowl.
Combine orange juice, lemon juice and sherry or brandy and spoon over swiss roll.
Arrange sliced peaches on top of swiss roll. Pour over half of the cold custard.
Spoon chopped jelly on top of custard, then drained pineapple and passionfruit pulp over the jelly. Pour over remaining custard.
Decorate with whipped cream and strawberries.
Refrigerate.
