Trifle Recipes

[Netix]

I made this delicious trifle for Christmas this year, to take to the in laws. MIL usually makes all the Chrissie lunch, but I really wanted to do something this year, so I got the duty of trifle making. I love trifle. It occurred to me as I was waiting for the jelly to set, that I didn't have a glass bowl to assemble the trifle in. I ended up making it in my old rectangular casserole dish (which was the only glass thing I had), and I think it turned out really easy to serve, instead of making the trifle very tall and having to get through all the layers down the side of the dish into the little bowls.
I got this recipe out of Aust Womens Weekly "New Cookbook", and it is terrific! My Mum said its the best trifle she's ever had.

Christmas Trifle
1 jam filled swiss roll
2/3 cup orange juice (I didn;t have any, still turned out well!)
1/4 cup lemon juice
2 tablespoons sherry or brandy (I used sherry, and a bit more than 2 tblsp!)
470g can sliced peaches
1 packet port wine jelly crystals
470g can pineapple pieces
6 passionfruit (didn't have any of these either!)
1 punnet strawberries
2 tablespooons sherry, extra (didn't use this)
1 1/2 cups cream

Custard: (I think this amount needs to be doubled. I ended up making about twice the amount)
2 cups milk
2 tablespoons custard
2 tablespoons sugar
1 teaspoon vanilla (forgot to put the vanilla in! Ooops)

Make jelly according to directions on packet. Refrigerate until set.
Wash and hull strawberries, soak in extra sherry (I didn't do this bit).
Cut swiss roll into 1cm rounds, arrange evenly over base of large bowl (or casserole dish!).
Combine orange juice, lemon juice and sherry, mix well. Spoon over swiss roll slices.
Arrange drained peaches on top or in centre (I laid them out pretty evenly, same with everything else for the layered effect).
Spoon over half of the cold custard.
Spoon chopped jelly on top of custard, then drained pineapple and passionfruit pulp over jelly.
Spoon over remaining custard, decorate with whipped cream and strawberries. (I bought 'light' cream as it was the only stuff on the shelf at Coles, which I then found out at MIL that it doesn't whip! I knew there was a reason why I only ever buy fat things. I then went to Safeway, and they all the cream in the world!)
Custard: Blend custard powder with a little of the milk, add remainder, mix well. Stir in sugar. Stir over low heat until mixture boils and thickens. Remove from heat, and stir in vanilla. Allow to cool. (My custard went lumpy as it cooled, but it was unnoticable once it was in the trifle).

I know its after Christmas, and past trifle day, but I think this is a wonderful dessert for the summer. Its so refreshing. Next time I make it, I think I will make it in individual glasses (I have a lot of sundae glasses, I should have just used those! I didn't think of them until just then!