Mary Berry’s tipsy trifle

Homemade Swiss roll and soaks up the sherry and adds a special decorative touch to this party-time mega-trifle.


By Mary Berry
From The Great British Bake Off

Ingredients

For the Swiss roll

  • 4 large free-range eggs
  • 100g/3½oz caster sugar, plus extra for dusting
  • 100g/3½oz self-raising flour
  • 175g/6oz strawberry jam or conserve

For the filling

  • 20 ratafia biscuits
  • 1 x 800g/1lb 12oz tin pear halves in natural juice
  • 250ml/9fl oz medium dry sherry

For the custard

  • 3 large free-range eggs, yolks only
  • 50g/1¾oz caster sugar
  • 50g/1¾oz cornflour
  • 1 tsp vanilla extract
  • 600ml/1 pint whole milk
  • 300ml/10½fl oz single cream

To decorate

  • 250ml/9fl oz whipping cream
  • 25g/1oz flaked almonds, toasted
  • 10 cherries
Top