Trifle is our favourite Christmas dessert and wouldn’t be the same without the soft Monis sherry-soaked swiss roll layer between creamy custard and tart jelly. This dessert also keeps for a few days and can be enjoyed after Christmas or made a few days in advance to help with the Christmas prep.
The Sherrier the merrier we say.
Ingredients:
- 1 packet Cherry jelly
- 2 cups mixed berries
- 1 swiss roll or 1 packet boudoir biscuits
- ½ cup Monis medium sherry
- 1 box custard
- 250ml cream whipped
- +- 1 cup lemon curd
For the Lemon Curd
- 3 eggs
- 1 cup sugar
- ½ cup lemon juice
- ¼ cup butter
- 1 TBS lemon zest
Method:
- Follow the instructions on the box to make the jelly then pour it into the trifle dish and mix in some berries before allowing it to set.
- In the meantime, make the lemon curd – In a small pot over medium heat, whisk eggs, sugar, and lemon juice until blended. Add butter and lemon zest; cook, whisking constantly, until the mixture is thickened and coats the back of a metal spoon. Transfer to a small bowl; cool 10 minutes. Refrigerate, covered, until cold.
- Place the sliced cake or biscuits on top of the jelly and soak with sherry then pour over the custard and whip the cream and spread that over too. Then top with the cold lemon curd, more berries, and cherries.
