I live in Melbourne, Australia. Our Christmas is in summer. It can be very hot on the day. Summer Desserts are popular on Christmas day. Trifle is probably the most popular dessert.
On Christmas day in 1993, it was a sparkling sunny day and I never forget, I tasted Trifle for the first time in my life. It was the legendary Trifle that my husband’s Auntie Joan made. I fell in love with the dessert instantly.
Joan’s Trifle is always slightly different, but always brilliantly delicious. I think she uses a lot of Sweet Sherry. My Trifle is always looks like this one. I am now writing down how I make it.
1 Jam Sponge Roll Cake *about 400g
1 can (825g) Yellow Peaches *drained and sliced
1/2 cup Sweet Sherry *OR Syrup from Canned Peaches
1 packet (85g) Jelly Crystals *Port Wine Flavour is my choice
600 to 800g Thick Vanilla Custard
300ml Thickened Cream
2 tablespoons Caster Sugar
Fruit for decoration *Today I used Strawberries
- Make Jelly according to the packet instruction, but 50ml less Water, so that the jelly would be slightly firmer. Place in a container and set in the fridge.
- Cut Jam Sponge Roll into 15-20mm thick slices. Sprinkle with Sweet Sherry (OR Syrup), save 4-5 slices, and arrange them over the base and side of a Trifle bowl or large serving bowl.
- Place 1/2 of Peaches. Spoon 1/2 of set Jelly. Cover with Thick Custard.
- Place saved Cake slices, then repeat the Method 3.
- Cover with plastic food wrap and place in the fridge for several hours, preferably overnight.
- Before serve, whip Thickened Cream and Caster Sugar until soft peaks form. Cover Trifle with the whipped Cream and decorate the top with Strawberries OR Fruit of your choice.