1 swiss roll
1 x 425g tin apricots in juice, drained
2 tbsp custard powder
2 eggs, separated
1 tbsp caster sugar
100g caster sugar
This is a very easy recipe for a great hot trifle dessert. First slice the swiss roll and arrange along with the apricots (or other fruit you want to use) on the bottom of a heatproof casserole dish.
Next make the custard, you can either use your own recipe or do what we have done here by upgrading a packet custard. To do this blend the custard powder with the egg yolks, 1 tbsp sugar and a little of the milk. Heat the remaining milk and when almost boiling stir into the mixed custard before returning to pan. Bring to almost boiling point and keep stirring continuously until the custard has thickened to a level you are happy with, ideally the thickness of double cream.
Leave the custard to cool slightly before pouring it over the swiss roll and fruit.
Next you need to make the meringue. To do this whisk the egg whites with the sugar until they form a stiff peak, its best to do this with an electric whisk if possible.
To finish the dish add the meringue to the top of the custard and bake at 180C for 20 mins or until the meringue is golden brown on top. Serve while hot.