Wine Trifle Recipe
Ingredients
| 2 large cans peach halves | ||
| 1 jam filled swiss roll | ||
| 5 to 6 tablespoons any dessert wine or sweet sherry | ||
| Custard powder | 2 1/2 Ounce | |
| Sugar | 6 Ounce | |
| Milk | 1 1/2 Pint | |
| Eggs | 3 | |
| Vanilla | 1/2 Teaspoon | |
| Whipping cream | 1/2 Pint | |
| Chocolate | 1 Ounce | |
| Butter | 1 Teaspoon | |
Directions
Drain peaches and reserve 1/4 pint of syrup.
Arrange peaches on base of deep glass bowl.
Slice swiss roll, stand slices round side of bowl.
Dice any surplus cake, place over peaches.
Combine wine and reserved peach syrup, pour over cake slices.
In saucepan blend custard powder and sugar with a little milk, add remainder of milk, stir well.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Remove from heat, add well beaten egg-yolks and vanilla; cool.
Fold in stiffly beaten egg-whites.
Pour over peaches, refrigerate.
Arrange peaches on base of deep glass bowl.
Slice swiss roll, stand slices round side of bowl.
Dice any surplus cake, place over peaches.
Combine wine and reserved peach syrup, pour over cake slices.
In saucepan blend custard powder and sugar with a little milk, add remainder of milk, stir well.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Remove from heat, add well beaten egg-yolks and vanilla; cool.
Fold in stiffly beaten egg-whites.
Pour over peaches, refrigerate.
Chef
