Swiss roll

3 tbsp raspberry jam

3 tbsp Amaretto

2x 225g packs raspberries

150g mascarpone

1x 500g carton fresh custard

400ml whipping cream

1 tbsp freeze-dried raspberry pieces

½ tbsp white chocolate stars

50g blanched almonds

50g caster sugar

¼ Maldon sea salt

1 tsp butter


1. Cut the swiss roll into 1" thick pieces and pack into the base of a 2 litre serving bowl; drizzle with the Amaretto. Scatter in the raspberries.

2. Tip the mascarpone into a mixing bowl and gradually beat in the custard. Spoon over the raspberries.

3. Whip the cream to soft peaks; spread thickly over the custard, swirling the top. Cover; chill for at least 4 hours, or overnight.

4. For the caramelised almonds, place the almonds, sugar, salt and 2 tsp cold water in a frying pan and mix together. Cook over a medium heat for 6-8 minutes, shaking the pan frequently, until the sugar has dissolved and turned into a golden brown caramel around the nuts. Take the pan off the heat and add the butter. Stir to coat the almonds evenly in the caramel then pour out onto a piece of baking paper and leave to set.

5. When ready to serve, roughly chop the caramelised almonds and scatter on top of the trifle along with the freeze-dried raspberry pieces and white chocolate stars.

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