Ingredients

• 2 ready-made raspberry Swiss rolls
• cut into 4cm/1½in-thick slices
• 6 tbsp sweet sherry
• 1 x 135g/5oz block blackcurrant jelly
• custard powder
• 500ml/17fl oz milk
• 2 ripe bananas
• peeled and chopped
• 600ml/1¼ pints double cream
• 100g/3½oz flaked almonds
• 200g/7oz glacé cherries
• sliced
• 50g/2oz candied angelica

Directions

• Arrange the Swiss roll slices in the bottom of a large trifle dish. Generously soak the Swiss roll pieces with the sherry.
• Prepare the jelly according to the packet instructions
• using water to dissolve it. Pour the dissolved jelly over the Swiss rolls
• then set aside to cool. Chill in the fridge until the jelly has solidified.
• Prepare the powdered custard according to the packet instructions using the milk. Add the chopped bananas and set aside to cool.
• When the custard has cooled
• pour it on top of the jelly
• then set aside to cool. Return to the fridge and chill for 30 minutes
• or until needed.
• Whisk the double cream until stiff peaks form when the whisk is removed
• then slather it on top of the custard.
• Toast the flaked almonds in a dry frying pan over a medium heat until just lightly coloured. Scatter them on top of the trifle.
• Decorate the top of the trifle with the sliced glacé cherries and candied angelica just before serving.