Sherry Trifle

I always make my mum's trifle recipe at christmas and also for our Australia Day barbecue. Last night I made this to go with mum's hamburger recipe. It is such a simple recipe and a definite aussie favourite. I made such a huge amount. Double the normal size and it still was all eaten by the end of the night.

PREPARATION:

1 swiss roll (jam sponge roll)
1 tin of pitted black cherries or strawberries (any fruits would do)
1/2 cup sweet sherry
2 pkts port wine jelly (jello) I use the sugar free one and any flavour would do
600 - 750 mls home made thick custard - see recipe below

Make up jelly as instructions on pkt and when slightly cool, place in refrigerator to set firm. Slice up the swiss role and line bottom of a deep sided bowl or dish. I always take the roll about half way up the sides. Sprinkle the sherry all over the swiss role, making sure they are well covered. You can always use more sherry if you need to. Drain the fruit and spread over the top of the swiss role. Pour custard over this while still hot as it helps to spread easily and keep the roll from drying out. Place plastic wrap over bowl and when custard is cool, place in fridge. When the jelly is slightly firming, pour over the chilled custard and return to fridge. When jelly is really set, remove from fridge and decorate with whipped cream. Serve chilled with either or both, whipped cream and vanilla ice cream. I used a vanilla and raspberry ripple low fat ice cream and it was a great winner.

Custard:
600 - 750 mls full cream milk
2 heaped tablespoons custard powder (not sure if available in USA)
1 egg
2 heaped tablespoons sugar - can use splenda (I often use half sugar and half splenda)
1 dessertspoon butter
1 tablespoon cream
few drops vanilla essence
Blend the custard powder with a little of your milk to make a runny paste. Then add the sugar and the rest of the milk, vanilla essence, cream and egg. Using a bamix or mixer, mix this well as you want the egg to be thorougly blended. Pour into a microwave safe bowl, (I always use a china one) and cook on high for a couple of minutes and then stir. Keep doing this about a minute at a time until custard begins to bubble and is very thick. Remove from microwave and stir in the butter. You can cook the old fashioned way, in a saucepan on top of the stove if preferred. By adding an egg cream you will have very smooth and velvety tasting custard. The egg also helps to thicken it as you need it to be very thick for trifle.