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Ingredients

  • 170 g Swiss Roll cut into 1cm slices
  • 50ml Sherry
  • 200g Frozen Berries
  • 1 packet Raspberry Jelly
  • 2tbs Custard Powder
  • 2tbs Sugar
  • 425ml Milk
  • 300ml Double Cream
  • 25g Toasted Almonds

Method

  • STEP 1
    Cover the bottom of the dish with the swiss roll. Spoon over the sherry.
  • STEP 2
    Arrange the fruit on top. Make up the jelly and pour over the fruit and cake. Leave to set.
  • STEP 3
    Make the custard. Leave to cool. Pour onto the set jelly.
  • STEP 4
    Whip the Cream and spread on to the trifle. Sprinkle with the almonds.
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