FoodCoop Recipes
Jamie’s Showstopper Summer Trifle
Prep
15 minutes
Cook
30 minutes
Serves
6
Ingredients
2 tins of raspberries
2 swiss rolls, chopped into rounds
2 x 400g custard
500ml double cream, whipped
Fresh strawberries, to decorate
Handful of almonds, to decorate
Method
Lay the swiss roll pieces around the bottom of the trifle dish, placing them swirl side down. Place them around the edges if you like, again with the swirls facing outwards. 2. Spoon in the raspberries, letting the juices soak into the sponge. 3. Pour the custard over the top. 4. Spread over a generous layer of the whipped cream and smooth over the top. 5. Add the strawberries and sprinkle over the flaked almonds. Chill in the fridge for two hours before serving.
