|3||jelly — strawberry|
|1||swiss rolls — store-bought, sliced|
|150 ml||lemon juice|
|green fig preserve — shredded|
|pineapple — shredded|
|almonds — or pecan nuts, chopped|
|ginger — glacé, shredded|
|1 1/2 l||custard — thick vanilla|
|500 ml||cream — fresh, whipped|
|cherries — red|
|angelica — candied|
Prepare the jelly a few hours or a day before, according to the package instructions, and place in the fridge to set.
Make the trifle:
Place the Swiss roll on the bottom of a large glass bowl and moisten it with lemon juice, brandy and muscadel. Sprinkle the shredded figs, pineapple pieces, nuts and ginger pieces over the Swiss roll. Pour custard over, followed by a layer of green and then red jelly; use a fork to crumble the jelly. Continue layering, starting with the Swiss roll and ending with a layer of custard.
Decorate the trifle with cream and cherries, halved pecan nuts and almonds and a few pieces of angelica (optional). I usually make the trifle the night before as this gives the flavours ample time to blend before serving.
Words and image: Home magazine
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