Publication-approved historical recipe

Cherry brandy trifle recipe

Name: Cherry brandy trifle recipe
Ingredients: 1 large jam Swiss roll, cut into slices roughly 1cm thick; 100 ml cherry brandy or framboise liqueur; 600 g fresh small strawberries, blueberries or raspberries, hulled if necessary; 500 g fresh custard; 350 ml double cream, whipped until soft peaks form; 2–3 tbsp toasted flaked almonds; 2 tsp sifted icing sugar, to serve

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

1 large jam Swiss roll, cut into slices roughly 1cm thick
100 ml cherry brandy or framboise liqueur
600 g fresh small strawberries, blueberries or raspberries, hulled if necessary
500 g fresh custard
350 ml double cream, whipped until soft peaks form
2–3 tbsp toasted flaked almonds
2 tsp sifted icing sugar, to serve

Method

Line the base of a glass bowl with Swiss-roll slices and pour over the chosen liqueur. Leave briefly to absorb.
Add half the fruit and all the custard.
Top with softly whipped cream and the remaining fruit, then scatter over the toasted almonds and icing sugar.