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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1 packet raspberry jelly
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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
Crumble the Swiss Roll into the bottom of your Roullier White trifle bowl and spoon on lots of jam, don't eat it all though
Pour over the Cointreau, making sure the Swiss Roll is truly drenched, add a sniff of brandy too if you prefer
Add the raspberries
Prepare the jelly and pour over the contents of your Roullier White trifle bowl
Pop in the fridge to set, have a Cointreau or twoCrumble on lots of Amaretti biscuits
Pour on the custard
Spread on the clotted cream
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.
