Upside-Down Trifle

Name: Upside-Down Trifle
Yield: Serves 6–8
Ingredients: 1.5 dl/¼ pint double cream; 15 g/½ oz powdered gelatine; 4 egg yolks; 50 g/2 oz castor sugar; 2 tablespoons sherry; 1 packet of 4 trifle sponge cakes; raspberry jam; 4 dl/¾ pint milk; 3 tablespoons cold water; 6 dl/1 pint prepared lime or lemon jelly; 100 g/4 oz green grapes; 1 Chinese gooseberry; 1 banana; 6 dl/1 pint prepared lime or lemon jelly

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Here’s a novel idea for a Christmas dessert – a trifle made in a mould, with gelatine added to set the custard and turned out so that the pretty sponge cake and fruit base is uppermost.

Ingredients

6 dl/1 pint prepared lime or lemon jelly
1 banana

Dessert
Christmas
Vegetarian

Method

Select a cake tin or shallow mould, preferably 20 cm (8 in) in diameter and of not less than 1-litre (