Sherry Trifle

[Suninfrance]

I want to makea sherry trifle for Christmas, but don't know what cream to use.

The trifle usually consists of a layer of jam swiss roll on the base with a couple of generous spoonfuls of Bristol Cream (I can hear OH screaming now [:D], a layer of peaches on top of that, then a layer of custard, then the cream which is whipped until it is very thick and can be spread on the trifle followed by cadbury's flake.

Any ideas about the cream please.

Jan

[ninahookins]

Hi Jan

It was making my mouth water just reading your post.

We use creme entier and add creme fix to it, its not fantastic but its the best you can get.

Creme fix comes in sachets in a small brown box usually in the isle with things like packet cake mixes etc.

Hope this helps

Nina

[Suninfrance]

Hi Nina, yes that helps - I think I'll have to try it out before Christmas though, just to make sure it works.

Jan

[Judyc]

I find if I put the creme entiere in the fridge for 24 hours before I whip it, then it will come up thick enough without the use of the 'fixe'.  [:)]