Traditional sherry trifle

Serves 8-10

You will need:

• 1 x Swiss roll (see recipe, left)

• 600ml whipped cream (measure when whipped)

• Glace cherries or crystallised violets • Pieces of angelica

For the custard, you will need:

• 375ml milk

• A vanilla pod (see my Top Tip, below) or 1 teaspoon vanilla extract

• 3 eggs

• 110g caster sugar

• 30g plain flour

• 150ml sweet or medium sherry

1 You will also need a glass bowl that has a capacity of 1.7 litres to 2 litres. First, make the Swiss-roll sponge as in the recipe, left. While the Swiss roll is baking or cooling, make the custard. In a saucepan, bring the milk just to the boil, with the vanilla pod in it, or if you are using the vanilla extract, add it after the milk has come to the boil. Allow the milk to sit.

2 Separate the yolks and whites of 2 of the eggs. In a jug, whisk the two egg yolks and the remaining whole egg with the caster sugar until the mixture is light in colour and texture; this should take about 3-4 minutes. Whisk in the plain flour until there are no lumps.

3 Reheat the vanilla-y milk in the saucepan until it is hot, discarding the vanilla pod. Pour the hot milk onto the egg and flour mixture in the jug, whisking to combine.

4 Return the vanilla-milk, egg, and flour mixture to the saucepan (I like to quickly wash the saucepan or use a clean one), then stir it over a gentle heat, whisking until it comes to the boil. Allow it to boil for two minutes, still gently whisking all the time to prevent any lumps from forming. The custard is ready when the mixture is thick. Transfer the custard to a bowl. In a clean bowl, whisk the remaining egg white until itt is stiff, and then fold it into the custard mix while it is still warm. Allow it to cool before using.

5 Prepare the Swiss roll with jam and caster sugar as in the recipe, left. Cut the Swiss roll into 1½cm-thick slices and use them to line the glass bowl, sprinkling them with sweet sherry or medium sherry, whichever you are using, as you go along. Pour in some of the cooled custard, and then arrange any remaining Swiss-roll slices over the top. Sprinkle the Swiss-roll slices with the remainder of the sherry. Spread the remaining custard over the top. Cover the bowl with cling-film and leave it for 5-6 hours, or preferably overnight, to mature.

7 Before serving the trifle, arrange softly whipped cream over the top— or pipe rosettes if you like. Decorate the trifle with cherries or crystallised violets, whichever you’re using, and pieces of angelica.