Bobby's Mother’s Day Trifle

TRH Bobby's Mother_s Day Trifle
For Mother’s Day this year I decided to make my mum’s favourite trifle. I was always under the impression it was a difficult thing to make but after I found out that store-bought Swiss roll can be used it’s actually a really simple dish.
1 x medium-sized caramel swiss roll.
Assorted bowls of ready-made jelly.
Chopped pecan nuts.
250ml x fresh cream whipped.
Can of peaches, the juices drained off.
Cut the swiss roll into slices.
Layer a deep rectangle dish with the swiss roll.
Pour some custard over the top of the swiss slices and evenly spread it so that the entire layer is covered.
Chop up the jelly into nice size pieces and layer it over the top of the custard.
Layer the peach slices onto of the custard.
Add the chopped nuts.
Finally add the whipped cream.
Grate the flake over the top.
Pop into the fridge till ready to be served.
Prepared, tried and tested by:  Bobby Swanson‎

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