Ingredients
- 1 packet jam rollettes
- ¼ cup sherry or marsala
- 85 g packet port wine or red jelly
- 2 cups boiling water
- 2 tablespoons cornflour
- 2 tablespoons sugar
- 2 cups milk
- 1 teaspoon grated lemon rind
- 3 eggs, lightly beaten
- 1 teaspoon vanilla essence
- 1½ cups cream, whipped
- 250 g punnet blackberries
- ¼ cup pecan nuts, toasted
- 2 teaspoons icing sugar
Method
1. Cut the rollettes in 1.5 cm slices. Arrange slices over base and around the lower sides of a deep glass dish. Sprinkle with marsala or sherry. Cover and refrigerate.
2. Dissolve jelly crystals in water. Pour into 27 × 18 cm rectangular tin. Refrigerate until set. When set, cut jelly into cubes using a rubber spatula.
3. Combine cornflour and sugar in medium pan. Gradually add milk, blend until smooth. Add lemon rind, stir over medium heat until mixture boils and thickens. Gradually whisk eggs into hot mixture. Add essence, mix well. Cover surface with plastic wrap. Cool completely.
4. To assemble trifle: Place jelly and custard in alternate layers over rollettes. Decorate top with whipped cream, blackberries and pecans. Dust with icing sugar.
