Christmas Trifle

The trifle I make comes out of the Aust Women’s Weekly New Cookbook, published in 1978. I think it was an engagement present to us in 1980J It is probably very similar to what a lot of people make, but I started making it for Phil’s family Christmases as they didn’t ever have trifle, just Lemon Snow and mince pies and Christmas pudding and cake. I don’t eat dried fruit, so I decided to contribute the trifle. Anyway, recipe below.

Christmas Trifle

1 jam filled swiss roll

2/3 cup orange juice

¼ cup lemon juice

2 tablespoons sherry or brandy (I have also used whisky, and usually a bit more of whatever than the recipe states)

1 pkt port wine jelly crystals

470g can sliced peaches (I use pie fruit because you get more fruit and no juice)

470g can pineapple pieces

6 passionfruit

1 punnet strawberries

2 tablespoons sherry or brandy, extra (or more!)

1 ½ cups cream

About 600mls custard, either made or bought.

Make jelly as per instructions on pkt, refrigerate until set. Wash strawberries, cut in half; soak in extra sherry. Cut swiss roll into 1cm rounds, arrange evenly over base of bowl. Combine orange juice, lemon juice and sherry, mix well. Spoon over swiss roll slices.

Arrange drained peaches on top or in centre of swiss roll, pour over half the cold custard. Spoon chopped jelly on top of custard, then drained pineapple and passionfruit pulp over jelly. Pour over remaining custard, decorate with whipped cream and strawberries.

Serves 8. I usually double the quantity and it serves over 20 with other desserts. We still have a bit left.

Cheers

Linda W