Advance Preparation:

  • Strawberries 200.0 g
  • Raspberries 200.0 g

For the Swiss roll

  • Egg 250.0 g
  • Caster sugar 105.0 g
  • Self raising flour 105.0 g
  • Raspberry jam 125.0 g
  • Raspberries 100.0 g

For the PG Tips Red Berry Jelly

  • Water 1.0 l
  • Caster sugar 75.0 g
  • PG Tips Red berry Tea - 4 Tea Bags
  • Gelatine 10.0 g

For the vanilla custard:

  • Semi skimmed milk 600.0 ml
  • MEADOWLAND Single 1L 300.0 ml
  • Vanilla (pod) 1.0 pc
  • Egg yolk 60.0 g
  • Cornflour 40.0 g
  • Caster sugar 50.0 g

To assemble the trifle:

  • Pimm's Original 50.0 ml
  1. Advance Preparation:

    • Hull the strawberries and cut into quarters and wash and dry the raspberries.
    • Whisk the MEADOWLAND Double to stiff peaks.
  2. For the Swiss roll

    • Preheat the oven to 200°C and line a rectangle tray with greaseproof paper.
    • Whisk the eggs and sugar until pale. Fold in the flour.
    • Pour the mixture into the tray and spread evenly.
    • Bake for 7-9 min. or until it springs back to touch. When you remove it from the oven place the sponge onto a tea towel and remove the greaseproof paper.
    • Tightly roll the sponge from the long edge inwards, rolling the tea towel in as it goes. Allow to cool.
    • Once full cooled, unwrap the sponge. Warm the jam until fluid and add in the raspberries and allow to breakdown slightly.
    • Spread an eve layer of the jam mix on the sponge then re-roll. Cover until required.
  3. For the PG Tips Red Berry Jelly

    • Boil together the water and the sugar. Remove from the heat then add the PG Tips red berries.
    • Infuse for 30 min. then squeeze any excess liquid from the tea bags. Soak the gelatine until bloomed.
    • Take 100ml of the PG Tips red Berry tea infusion and heat.
    • Whisk in the gelatine until full incorporated. Pour the Tea and gelatine mixture back into main infusion and whisk together. Put to one side but do not refrigerate until you are ready to build the trifle.
  4. For the vanilla custard:

    • Spilt the vanilla pod in half-length ways and scrape the seeds out.
    • Simmer the milk, MEADOWLAND Single, vanilla pod and seeds to a simmer.
    • Whilst waiting for the mix to come up to temperature, whisk together the egg yolk, caster sugar and cornflour.
    • Pour the hot MEADOWLAND and Milk mixture on to the egg mix and whisk together.
    • Return the mix to the heat and on a low temperature cook out the custard to the required consistency. Remove the vanilla pod, cover the custard and chill.
  5. To assemble the trifle:

    • Cut the Swiss roll into 1cm thick rounds and lay the slices in the base of the dish.
    • Drizzle over the Pimms then add the raspberries and strawberries on top of the Swiss roll.
    • Add in the PG Tips red berries Infusion jelly then chill until the jelly is set.
    • Gently layer on the cool vanilla custard and smooth over.