Neapolitan trifle

YOU
12-14 servings Prep: 20 mins By Food24
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Ingredients (9)

1 store-bought jam swiss roll
30 ml sherry
2 l neapolitan ice cream, semi-soft
2 cans fruit cocktail — drained
1 packet raspberry jelly powder
1 l vanilla ice cream
250 ml readymade custard — thick
500 ml cream
cherries — fresh
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Method:

1. Slice the Swiss roll thinly
and pack on the bottom
and up the sides of a
24cm silicone cake
mould. Sprinkle 10ml (2t)
sherry all over the cake.

2. Cut the Neapolitan ice
cream into 2cm slices,
with all three colours in
one slice. Arrange a layer
on top of the cake layer.

3. Scatter the fruit and half
the jelly powder over.

4. Mix the vanilla ice cream
and custard and pour half
over the jelly powder.

5. Repeat all the layers, except the fruit layer. Cover
with clingfilm and freeze
for 6 hours or preferably
overnight.

To finish

6. Whisk the
cream until stiff peaks
form and put into a piping
bag with a star nozzle.
Put the trifle on a cake
stand. Pipe the cream on
top, garnish with the
cherries and serve.



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