Dad’s Banana Custard Trifle

A classic layered dessert featuring sherry-soaked Swiss rolls, blackcurrant jelly, banana custard, whipped cream, toasted almonds, and glacé cherries.

Vegetarian Dessert British No-Bake Party

Estimated Nutrition

Calories

1780.1

kcal / serving

7120.4 kcal total

Carbs

152.7g

per serving

610.8 g total

Fat

120.6g

per serving

482.5 g total

Protein

19.6g

per serving

78.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Raspberry Swiss Rolls

ready-made, cut into 4cm thick slices

package

Custard Powder

to be prepared with milk

Dairy

500

Milk

for making custard

600

Double Cream

whisked until stiff peaks

Fruits

piece

Banana

ripe, peeled and chopped

200

Glacé Cherries

sliced

Liquids

Sweet Sherry

for soaking

NutsSeeds

100

Flaked Almonds

toasted

Other

135

Blackcurrant Jelly

jelly block

Vegetables

Candied Angelica

for decoration

Method

Arrange Swiss roll slices in a large trifle dish and soak with sherry.

Decorate with sliced glacé cherries and candied angelica before serving.

Toast flaked almonds in a dry pan over medium heat and scatter on top.

Whisk 600ml double cream to stiff peaks and spread over the custard.

Pour the cooled banana custard over the jelly and chill for 30 minutes.

Prepare custard with 500ml milk, stir in chopped bananas, and let cool.

Chill the dish in the fridge until the jelly has solidified.

Dissolve the jelly block in water according to instructions and pour over the cake.