Trifle

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 8
Servings 8
Time 30

Ingredients

  • 2
    packets
    125g packets Boudoir biscuits
  • 125
    ml
    sherry
  • 250
    ml
    cream, whipped
  • 250
    ml
    home-made or instant custard
  • 1
    packet
    strawberry jelly, made to instructions
  • 200
    g
    pecan nuts
  • 200
    g
    red glacé cherries
  • 60
    ml
    strawberry jam
 

Method

 
1. Make the trifle in a large glass bowl that can accommodate approximately two litres. Cut the biscuits in half and set aside. Decant the sherry into a small bowl.

2. Briefly dip the biscuits in the sherry one by one, taking care not to soak them. Then arrange them on the bottom of the bowl. Start from the centre and work outwards to form a star.

3. Use a teaspoon (a tablespoon is too large) to alternate small dollops of cream, custard and jelly to form a layer on top of the biscuits. The smaller the dollops, the better. Sprinkle with the pecan nuts and cherries, and dot with strawberry jam.

4. Repeat the layers, ending with a custard- cream-jelly layer, topped with pecan nuts.

5. Refrigerate overnight before serving.

 

 

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