Neapolitan trifle

Name: Neapolitan trifle
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 chocolate Swiss roll, sliced into 8; 80 ml white rum, plus 1 tbsp; 2 sachets strawberry Angel Delight; 600 ml whole milk; 230 g pack strawberries; 1 tbsp caster sugar; 400 g can custard; 300 ml double cream; 200 g natural Greek style yogurt; 15 g toasted flaked almonds; Cooks' Ingredients Dark Chocolate Curls, to serve; Cooks' Ingredients 100s & 1000s, to serve

This trifle by food editor Lucy Battersby has all the look and flavour of the retro Neapolitan ice‑cream tub (the kind found in grandparents’ freezers), reimagined as a show‑stopping trifle. Always save room for pudding – discover more inspiration with our dessert recipe ideas, then dive into our trifle recipes for endless layers and flavours of fun. Follow Lucy Battersby on Instagram.

4 out of 5 stars(2) Rate this recipe

Serves8
CourseDessert
Prepare20 mins
Cook-
Total time20 mins
Plussetting + chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 chocolate Swiss roll, sliced into 8
80ml white rum, plus 1 tbsp
2 sachets strawberry Angel Delight
600ml whole milk
230g pack strawberries
1 tbsp caster sugar
400g can custard
300ml double cream
200g natural Greek style yogurt
15g toasted flaked almonds
Cooks' Ingredients Dark Chocolate Curls, to serve
Cooks' Ingredients 100s & 1000s, to serve

Arrange the Swiss roll slices in the base of a 20cm trifle dish so they go a bit up the sides. Drizzle over 80ml rum; set aside.
Make up the Angel Delight with the milk as per pack instructions. Leave to set for 5 minutes, then layer over the Swiss roll slices and smooth. Put in the fridge to chill for at least 2 hours (up to 24 hours).
Half an hour before serving, take the trifle dish out of the fridge. Roughly chop or slice the strawberries and put in a bowl with the remaining 1 tbsp rum and the sugar; mix, then set aside to macerate. Layer the custard over the Angel Delight and smooth to flatten. In a large bowl, use a balloon whisk to whip the cream to soft peaks, then fold through the yogurt; spoon over the custard. Decorate with the macerated strawberries and 1 tbsp of their juices, then top with the almonds, chocolate curls and 100s and 1000s.

Typical values per serving when made using specific products in recipe