Cape Gooseberry Trifle

Cape Gooseberry Trifle

Enough for a crowd, this dessert will have them coming back for more.

400g fresh Cape gooseberries
4 tablespoons sugar
1 tablespoon custard powder
½ cup water
1 readymade jam Swiss roll
Dash sherry
250ml cream, whipped
100g castor sugar
500g cream cheese
½ lemon, juiced
Dash of vanilla extract

Place the gooseberries in a saucepan with the sugar and water and heat. Mix the custard powder with a little water and stir into the gooseberries when they are just soft. Stir gently until thickened and set aside to cool. Cut the Swiss roll into slices and line a serving dish. Sprinkle with a little sherry (optional). Beat together the cream cheese and the castor sugar, then stir in the whipped cream and vanilla. Pour over the Swiss roll and top with the gooseberry mixture. Refrigerate until ready to serve. Serves 8-10.

The Gardener