Todd Eyre
Ingredients
Method
1.Wash and hull ¾ of the strawberries – leave a few with the hull in place for decorating.
2.Halve the hulled strawberries and set aside. Slice the Swiss rolls in half longwise, then into 1cm slices.
3.Line the base of a trifle bowl with â…“ of the Swiss roll slices, arranging the pieces around the side in a pattern. How you do this will be determined by the shape of the trifle bowl. For one with straight sides, cutting the Swiss roll slices in half allows you to show off the layers. For a rounder dish, whole slices will display the pretty swirls to great effect.
4.Drizzle the Swiss roll with â…“ of the sherry or juice and then spoon in â…“ of the canned berries in juice. Add â…“ of the chopped strawberries, â…“ of the custard and â…“ of the cream.
5.Repeat with 2 more layers of Swiss roll, sherry/juice, berries in juice, strawberries, custard and cream, finishing with cream.
6.Halve the reserved strawberries and use to decorate the top. Chill for 3-4 hours or overnight.
Keep the sides of your trifle bowl as clean as possible while layering as smudges and smears will be visible. You can also add other favourite fillings like strawberry jelly or diced peaches to the layers if you wish. PER SERVE Energy 225kcal, 943kj • Protein 3.6g Total Fat 12.6g • Saturated Fat 8g • Carbohydrate 21.4g • Fibre 2.5 g • Sodium 65mg
Note
