PROPER PUDDINGS

Neapolitan-style trifle

Inspired by those childhood blocks of chocolate, strawberry and vanilla ice cream, this trifle is a technicolour trip back in time.

■ Serves 10 ■ Prep 30 mins plus 5-6 hrs setting and chilling ■ No cook

500g strawberries
135g pack strawberry jelly cubes
400g chocolate Swiss roll
50ml cassis
50ml sweet sherry
200g raspberries
500ml tub ready-made custard
300ml whipping cream
hundreds and thousands

1 Use a blender to whizz 300g of the strawberries to a puree, then sieve to remove the seeds. Make up the strawberry jelly following pack instructions. When it’s ready, reserve 250ml of the jelly liquid, and put the rest into a 30cm x 20cm dish so it’s about 2cm in depth. Chill for 2-3 hrs until set. Mix the reserved jelly liquid with the strawberry puree and keep covered at room temperature so it doesn’t set.

When the first jelly in the dish has set, thickly slice the chocolate roll and layer in a deep trifle dish or glass bowl. Mix the cassis and sherry, and drizzle over the