Fraser’s Sherry Trifle
There are more variations on this dish than there are days in the week but this is the version that goes down well in my family:
You will need two jam swiss rolls; a can of mixed fruits; a red jelly; a wineglass of sherry; custard and whipped cream.
Break up the swiss rolls and place in a suitable container, then add the sherry and allow to soak.
Add the drained fruit and the jelly (you could use the liquid from the fruit in the jelly).
Cover with the thick custard, before it thickens. allow to set and then smooth over with the whipped cream. A nice finishing touch would be ‘hundreds and thousands’ or grated chocolate or any other decoration of your choice.