Swiss Roll Sherry Trifle (Print-Friendly Format)

Swiss roll slices, sherry-soaked pears, creamy custard, and whipped cream create a showstopping treat.

# Ingredients You’ll Need:

→ Swiss Roll

01 - 4 large free-range eggs
02 - 100 g caster sugar, plus extra for dusting
03 - 100 g self-raising flour
04 - 175 g strawberry jam or conserve

→ Filling

05 - 20 ratafia biscuits
06 - 800 g tin pear halves in natural juice
07 - 250 ml medium dry sherry

→ Custard

08 - 3 large free-range egg yolks
09 - 50 g caster sugar
10 - 50 g cornflour
11 - 1 tsp vanilla extract
12 - 600 ml whole milk
13 - 300 ml single cream

→ Decoration

14 - 250 ml whipping cream
15 - 25 g flaked almonds, toasted
16 - 10 cherries

# How to Make It:

01 - Preheat oven to 220°C (200°C Fan). Grease and line a 33 x 23 cm Swiss roll tin with baking parchment.
02 - Whisk eggs and caster sugar in a large bowl until pale and frothy. Sift in self-raising flour and carefully fold to combine.
03 - Pour batter into prepared tin, leveling gently. Bake for 10–12 minutes until golden and shrinking from the edges.
04 - Invert sponge onto sugared parchment, remove lining paper, and trim edges. Score lightly 2 cm from one long side. Spread with strawberry jam while slightly warm, then roll tightly.
05 - Cut Swiss roll into 14 slices. Arrange 8 slices upright, closely together, around the inside of a 20 cm straight-sided glass bowl with cut sides facing out.
06 - Lay the remaining 6 Swiss roll slices in the bowl base. Crumble ratafia biscuits evenly on top.
07 - Drain pears, reserving 150 ml juice. Mix juice with sherry and sprinkle mixture evenly over sponge and biscuits. Level with a spoon and leave to soak.
08 - Whisk egg yolks, caster sugar, cornflour, and vanilla extract in a bowl. Heat milk and single cream in a saucepan until hot but not boiling. Gradually add heated milk to yolk mixture, whisking continuously. Return mixture to pan; stir over high heat until just boiling and thickened. Remove from heat and cover surface with cling film to prevent a skin forming.
09 - Slice each pear half lengthwise into three. Arrange pear slices over soaked sponge. Pour warm custard evenly over fruit and leave uncovered until fully cooled, then refrigerate until set.
10 - Whip 250 ml cream until soft ribbons form. Reserve 3 tablespoons for decoration. Spread remaining cream over set custard and scatter with toasted flaked almonds. Whip reserved cream further to soft peaks and pipe or spoon 10 rosettes around the top. Place one cherry on each rosette. Chill until ready to serve.

# Extra Tips:

01 - Allow the trifle to chill thoroughly before serving to ensure the layers are properly set and flavours melded.

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