The magic of Christmas time never fades - when I was a little girl, I was so excited to be one of the many angels in the Nativity play, but never made it to be the leading lady as the Mother Mary! Then the excitement when my brothers and I wrote letters to Santa, telling him what good boys and girls we were so we could get the gift of our dreams; could not wait to open those sparkling gifts which Santa brought on Christmas Eve.
When I had my own children years later, hubby and I would be woken up at the crack of dawn by two excited little boys who could not wait to open their gifts; to my dismay, as I would be exhausted from cooking and baking the day before Christmas, but I could not resist those little faces.
Here in South Africa Christmas takes place in the midst of summer, so of course we can forget about ever having a white Christmas. No wonder the home cooks all prefer a cold meal with our all-time favourite being mock Venison - Garlic & Bacon stuffed leg of Lamb marinated in a coriander, nutmeg & cloves vinegar based marinade. The meat is super tender and absolutely delicious, sliced thinly and served cold with an array of salads. The smell of that roasting in the oven together with the spicy Christmas mince pies is magical.
But I'm sharing something even more special today, everyone's favourite.
Dessert is the highlight of the Christmas meal and the old time favourite that makes an appearance each year is my Very Berry Christmas Trifle, layers of mini Swiss Rolls soaked in a sweet wine or sherry, Berries, Nuts, Jelly, Custard, Cream and more Berries & Nuts with flaky Chocolate to make it even more delectable.
The families take turns in hosting the Christmas lunch - from cousins to the in laws; a real jolly affair with much laughter and of course much feasting!
I've really missed The Cook with Us team 
So what do you need to make this delectable dessert?
As many berries as you can find
Diced Strawberries set in Strawberry Jelly - I made 1 litre Jelly
Mini Swiss Rolls, roasted flaked Almonds & flaky Chocolate bar
1 litre medium thick homemade Custard, cooled - Jelly nicely set, Swiss Roll sliced
Whipped Cream, Strawberry Jam & White Muscadel - this brand is called Ouma se wyn (Granma's wine)
My Granny and my Mom and now I...buy our own secret stash of sweet sherry/wine for the trifle and brandy for the Christmas cake before the menfolk make a clean sweep of it :)
Line a pretty glass dish with swiss rolls
Pour wine over till cake is nicely soaked
Blobs of Strawberry Jam, Berries and Nuts on top
Slice Jelly into squares and place on top
Next layer is Custard
Top with whipped Cream, Berries & Nuts
See how all the deliciousness come together - a delicious mess some will say
Finish off with flaked Chocolate
And a quick look at the making of the Very Berry Christmas Trifle
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