1 large jam swiss roll
75 ml (3 fl oz) medium sherry
6 kiwi fruit, peeled and sliced
100 g (4 oz) macaroons, broken
3 egg whites
125 g (4 oz) caster sugar
150 ml (1/4 pint) dry white vermouth
30 ml (2 tbsp) brandy
15 ml (1 tbsp) lemon juice
284 ml (10 fl oz) carton double cream
whipped cream, ratafias and slices of kiwi fruit, to decorate
1. Slice the Swiss roll and arrange in a large trifle bowl. Moisten with some sherry. Place the kiwi fruit over the Swiss roll with broken macaroons.
2. Whisk the egg whites until stiff, then gradually beat in the sugar until firm and glossy. Pour in the vermouth, brandy and lemon juice and gently fold through the meringue.
3. Whip the cream until standing in soft peaks and fold through the meringue mixture.
4. Pour the cream mixture over the Swiss roll and fruit, cover and refrigerate for about 2 hours. Just before serving, decorate with whipped cream, ratafias and slices of kiwi fruit.
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