Simple trifle recipe

Directions

1. 1
   Cut the Swiss roll into slices or chunks and lay in the bottom of a large glass bowl or individual glass bowls (it used to be the best crystal bowl).
2. 2
   Peel and slice the bananas, and sprinkle the slices over the Swiss roll.
3. 3
   Scatter the raspberries on top, and leave to one side.
4. 4
   For the custard, put the milk and double cream on to boil in a medium pan with the scraped vanilla pod and seeds.
5. 5
   Put the egg yolks, eggs and sugar into a bowl and beat well together.
6. 6
   Pour the hot cream mixture on to the eggs and mix well.
7. 7
   Put this mixture into a clean pan and heat gently, stirring carefully, to allow the custard to thicken slightly.
8. 8
   Do not let it curdle.
9. 9
   Pull off the heat, put into a cold container and leave to cool.
10. 10
    When the custard is cool, pour the sweet sherry over the fruit and sponge in the bowl or bowls.
11. 11
    Now pour the cooled custard over.
12. 12
    Refrigerate and allow to set (overnight is good).
13. 13
    Warm the jam then allow it to cool a little, but whilst still runny, pour it over the custard.
14. 14
    Allow to set.
15. 15
    Whip the cream with the sugar and put into a piping bag.
16. 16
    Decorate the top of the trifle with this, then carefully sprinkle the pistachios over the cream.
17. 17
    Serve.