Trifle

Ingredients

• 250 gBiscuit roll
• 75 mlSherry
• 85 gGelatin powder
• 240 gPeach
• 170 mlPeach syrup
• 500 mlMilk
• 45 gPudding powder
• 200 mlCream
• 15 gStreusel

Instructions

1. 1

   Prepare the base

   • Slice the swiss roll into about 2 cm slices.
   • Line a large glass bowl or casserole dish with the slices.
2. 2

   Soak the sponge

   • Pour the dry sherry evenly over the sponge slices so they are lightly soaked but not soggy.
3. 3

   Peaches and jelly

   • Drain the peaches, reserving the syrup.
   • Arrange the peaches on top of the soaked sponge.
   • Prepare the jelly powder with the reserved syrup (add water to reach about 500 ml if needed) and let it cool slightly.
   • Pour the jelly over the peaches and chill in the fridge until set (about 1–2 hours).
4. 4

   Make the custard

   • Prepare the custard (vanilla) using the powder and whole milk as instructed (here: mix powder with 500 ml whole milk and cook until thickened).
   • Let the custard cool to lukewarm, then pour it over the set jelly.
   • Chill again until the custard has slightly set (30–60 minutes).
5. 5

   Top with cream and serve

   • Whip the double cream until stiff and spread over the custard.
   • Decorate with hundreds-and-thousands (sprinkles) or other decorations.
   • Serve chilled.