Trifle has to be one of the most well known and loved desserts in country Australia. There are many variations of trifle recipes, including those with chocolate and jelly. Rosemary never had the time or inclination to cook a sponge just for a trifle, so she always used the jam rolls from the shop. Drowned in egg custard, dosed with sherry, chilled, and slathered with cream, it tasted great! Her secret was the home made custard.

Ingredients

• 1 x supermarket jam roll, cut in three quarter inch thick slices
• 3 x cups custard (see below)
• Half a cup of sherry
• I can of sliced peaches, drained
• Shredded or powdered coconut
• Chopped walnuts
• Whipped Cream

Custard Ingredients

• 3 x cups warm milk
• 1 x egg
• 4 x tablesppons of custard powder
• 2 x tablespoons of castor sugar
• Half a teaspoon of vanilla essence

Custard Method:

• Warm milk
• Beat egg, custard powder and sugar together
• Add the mixture to the milk when it’s almost boiling
• Boil for 1 minute, constantly stirring
• Add vanilla essence
• Cool
• Pour over cake when still warm

Trifle Method:

• Cut jam roll into slices
• Lay in the bottom of a glass dish
• Pour sherry over and let soak
• Place drained sliced peaches on top of cake
• Pour on custard
• Top with coconut
• Chill for 2-3 x hours
• Add walnuts and whipped cream

Preparation Time: 15 mins

Cooling Time: 30 mins

Chilling Time: 2-3 hours

Servings: 4-6 (depending on how many serves you want to eat!)