When my gran passed away in 2008, she left me her recipe books, she most likely knew something I did not know. Seeing as back then, I barely knew how to make 2 boil an egg let alone fry an egg!
But I took the books and kept them and from time to time I would page through them. Now that I have let my culinary creativity take over, I spend more and more time paging through her books. I am always fascinated by her trifle.
My parents keep telling me that her trifle was to die for. Of course I have tried numerous trifles but I keep leaving out the main ingredient, because my sponge part of the trifle always seems a tad bit dry.
This year for Christmas was a different story all together, I tried out my gran’s recipe, and I could not get enough. The only problem was the container I decided to make the try it, it kept bending when I tried to lift it which freaked me out!!!
- 1 x roll store bought swiss roll.
- 2 x 500ml tubs of store bought vanilla custard.
- Assorted ready made jellies.
- Chopped walnuts.
- Slivered almonds.
- ¼ x cup kirsch liquor.
- 2 x 250g tins of sliced peaches, liquid drained.
- 500ml x whipped cream, whipped
- Layer your dish with the sponge cake that has thinly been sliced. Cover all the gaps with pieces of sponge.
- Sprinkle the kirsch liquor over the sponge.
- Pour 1 tub of custard and evenly spread it to cover the sponge.
- Cut up your jellies and place them over the custard layer.
- Layer 1 tin of peaches over the jellies as well as chopped.
- Pour the second tub of custard over the peaches and nut and evenly spread it.
- Evenly spread the whipped cream over the last layer of custard.
- Top with chopped nuts, almond slivers, sliced peaches, cherries and grate flake over the finished trifle.
- Pop into the fridge to chill before serving.