serves 8 people

ready in 120 minutes


vanilla custard

  • 400ml milk
  • 200ml double cream
  • 1 vanilla pod
  • 3 medium free range egg yolks
  • 10g cornflour
  • 45g Sweet Freedom Fruit Syrup

Swiss Roll

  • 2 medium free range eggs
  • 75g Sweet Freedom Fruit Syrup
  • 75g self raising flour
  • 150g no added sugar raspberry jam

Fruit Bits and Topping

  • 275g frozen berries, thawed (raspberries, blackberries, cherries, blueberries etc.)
  • 275g tinned apricots, in juice, sliced (drained weight)
  • 75ml kirsch
  • 300ml double cream
  • 30g flaked almonds, lightly toasted


You will need a Swiss roll tin measuring 20cm x 30cm (8"x12")
*Use vegan alternatives for dairy and eggs

  1. First of all make the custard. Pour the milk and cream into a pan, split the vanilla pod lengthways and scrape the seeds out and add to the pan with the split pods. Whisk together the eggs yolks, cornflour and Sweet Freedom Fruit Syrup.
  2. In the meantime, heat the milk and cream until boiling point then whisk into the egg mixture. Return the mixture to the pan, taking out the vanilla pod first, and place back on the heat. Cook over a moderate heat until the custard thickens, keep whisking as it cooks. Leave to cool and then place in the fridge until it just starts to set.
  3. Whilst the custard is cooling, prepare the Swiss roll. Line a Swiss roll tin with non stick baking parchment and preheat the oven to 200 C / 400 F / gas mark 6.
  4. Whisk together the eggs and Sweet Freedom Fruit Syrup until they are pale, creamy and very thick. Then sieve the flour into the bowl and carefully fold into the egg mixture. Pour into the prepared tin and bake in the preheated oven for 8-10 minutes or until the sponge is golden brown and springy to the touch. Warm the jam while the Swiss roll is in the oven. Take the Swiss roll out of the oven and turn it out onto a piece of non stick baking parchment. Spread with the warmed jam and roll up the sponge from the short side, using the baking parchment to guide the roll.

    To assemble the trifle

  5. Slice the Swiss roll and place the slices on the base of a trifle dish. Mix the kirsch with 25ml of juice from the berries and sprinkle over the Swiss roll slices. Drain the berries and apricots and place on top of the sponge layer. Spoon over the custard and then place in the fridge and leave to set. Finally, lightly whip the cream, spread or pipe over the custard and scatter with flaked almonds. Chill until required.

Gluten Free Version

Make a Swiss roll as above but using 25g of rice flour, 50g of ground almonds and half a teaspoon of gluten free baking powder instead of the self raising flour.

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