Recipes - Trifle
The word ‘trifle' actually means "something of little importance", but in this instance I would totally disagree, as I love trifle in all its forms. I used to get a very traditional one at my gran's house, for Sunday lunch, when my Uncle Donald would watch us suspiciously, in case we took too much!
In Elizabethan times the name ‘trifle' was applied to a thick cream flavoured with sugar, ginger and rosewater, which became part of the banquet course. Later trifles consisted of custards poured over wine-soaked sweet biscuits (usually macaroons), and topped with syllabub. In this one, which is simplicity to do, I have reverted to the cream topping.
Cut the Swiss roll into slices or chunks and lay in the bottom of a large glass bowl or individual glass bowls (it used to be the best crystal bowl). Peel and slice the bananas, and sprinkle the slices over the Swiss roll. Scatter the raspberries on top, and leave to one side.
For the custard, put the milk and double cream on to boil in a medium pan with the scraped vanilla pod and seeds. Put the egg yolks, eggs and sugar into a bowl and beat well together. Pour the hot cream mixture on to the eggs and mix well.
Put this mixture into a clean pan and heat gently, stirring carefully, to allow the custard to thicken slightly. Do not let it curdle. Pull off the heat, put into a cold container and leave to cool.
When the custard is cool, pour the sweet sherry over the fruit and sponge in the bowl or bowls. Now pour the cooled custard over. Refrigerate and allow to set (overnight is good).
Warm the jam then allow it to cool a little, but whilst still runny, pour it over the custard. Allow to set.
Whip the cream with the sugar and put into a piping bag. Decorate the top of the trifle with this, then carefully sprinkle the pistachios over the cream. Serve.
