David made this old-fashioned trifle using aged vintage port for the jelly. Perfect for Christmas in July!
For the best result, make this trifle a day ahead. To make the jelly, place 6 sheets of gelatine in a bowl and soak in cold water. If you choose to use powdered gelatine, you will need 3 teaspoons. In a saucepan combine 375ml (12½ fl oz) of red wine and 120ml (4 fl oz) of a good port and bring to boil. Add 240g (8½ oz) of caster sugar and stir until it dissolves. Now squeeze any excess water out of the gelatine and add it to the saucepan, stirring until dissolved. Pour ⅓ of the jelly into the bottom of your trifle bowl and allow it to partially set before assembling the rest of the trifle. To assemble you will need 3 cups of custard, 2 jam rolls, 1½ cups of sherry, a large can of drained peach slices and the rest of the jelly. Slice 1 jam roll and line the bottom and lower sides of the bowl. Pour some custard over the cake then pour some more jelly onto any exposed cake. Place the bowl in the fridge until the jelly is set. Now slice the other jam roll, dip each slice in sherry and line the sides of the bowl so that you can see the slices. Fill the centre with any remaining cake. Distribute any remaining jelly over the cake and add a layer of peach slices so that some are visible at the side. Pour in the rest of the custard – you can use a butter knife to make sure it seeps down into any gaps. Chill in the fridge overnight. When you’re ready to serve, top with a layer of thick double cream and garnish with toasted almond flakes and fresh cherries.
michelle picker cooks 