A luscious, delicious version of an English Trifle.


  • 1 pkt raspberry jelly

  • 3/4 pint hot water

  • 1/2 cup peach syrup

  • 1 Tab. sherry

  • 1/4 pint cream

  • 1 swiss roll

  • 1 large can peaches

  • chopped nuts

  • Custard

  • 1 pint milk

  • 4 Tab. custard powder

  • 1/2 cup sugar

  • 2 egg whites

  • 2 egg yolks

  • 1/2 Tab. vanilla

  • 1/4 cup cream


  • 1.

    Make jelly using 3/4 pint water only, chill until set. Chop.

  • 2.

    Cut swiss roll into small slices. Arrange in base of serving dish.

  • 3.

    Combine peach juice and sherry, pour over cake.

  • 4.

    To make custard, blend custard powder with little milk, add remainder, stir well, add sugar. Cook over low heat. Remove from heat and add egg yolks and vanilla, cool. Fold in stiffly beaten egg whites and whipped cream.

  • 5.

    Cover the cake with layers of peaches, jelly and the custard until the dish is full, then refrigerate.

  • 6.

    Just before serving, decorate the dish with whipped cream and sprinkle with chopped nuts.


Custard must be totally cool before adding cream and egg whites.

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