We have been asked for ages for a trifle bowl such as this and it took us a long time to find it. However, it was more than worth the wait. Imagine your guests’ delight when you bring your multilayered creation to the table in this deepsided trifle dish.
Our Granny, Mrs White, made this trifle for the Silver Jubilee and we are still celebrating!
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1 Swiss Roll, the idea behind a trifle is to use your old stale cake, but buy a delicious fresh Swiss Roll from the East Dulwich Deli
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Raspberries - or you could make it with cherries - but its a bit more work stoning them, and cherry brandy. Yum
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500 ml custard
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150 ml Cointreau
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Bonne Maman or Wendy Brandon's raspberry jam - East Dulwich Deli has Wendy Brandon's joyful jams
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Toasted flaked almonds
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Amaretti biscuits from the East Dulwich Deli
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Lots of lovely clotted cream
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Really good 70% dark chocolate from SMBS Foods
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Crumble the Swiss Roll into the bottom of your Roullier White trifle bowl and spoon on lots of jam
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Pour over the Cointreau, making sure the Swiss Roll add a sniff of brandy too if you prefer
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Add the raspberries
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Pop in the fridge to set, have a Cointreau or two
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Crumble on lots of Amaretti biscuits
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Pour on the custard
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Spread on the clotted cream
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Sprinkle with the almonds and grate on chocolate
Voila! A jubilant and truly triumphant trifle in a trifle
19.5cm diameter x 12cm deep x 20cm total height
Please note this item is hand blown glass and will include some tiny blips and bubbles as is common with all hand produced glass and which is all part of its charm.
