This recipe is a favourite of Nigel Slater's father.
Cut the Swiss rolls into 4cm thick rounds. Arrange around the bottom of a large trifle dish.
Generously soak the Swiss roll pieces with sherry.
Prepare the jelly in a mixing bowl with 500ml of water as per the instructions on the packet. Pour the jelly over the Swiss rolls and refrigerate until the jelly has solidified.
Prepare the powdered custard as per instructions with 500ml of milk. Add 2 chopped bananas and leave to cool.
When the custard has cooled, layer it over the jelly and return to the fridge.
Whisk the double cream to stiff peaks and smother over the top of the custard.
Toast the hazelnuts in a dry pan till they take on the slightest amount of colour. Scatter over the whipped cream.
Slice the glacé cherries and candied angelica and decorate the top of the trifle to your liking.
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