Swiss Roll Trifle

Swiss Roll Trifle


Cream: 3 sachet (powder)

Milk: 12 cup (cold)

Cream caramel: powder coated

Cream: a box

- Swissrol Cake: 5 pieces (circled)

Cocoa powder: a tablespoon

How to prepare

Whisk the cream with the liquid milk until the mixture is thick.

Add the cream caramel and mix until the ingredients are homogeneous, then add the cream with the whisk.

Line a deep glass mold with cling film and leave extra at the edges for wrapping.

Arrange the Swissrol slices in the tray.

Pour half the amount of the cream mixture over Aloyserol in the bowl.

Add to the rest of the cream amount a spoon of cocoa and whisk until mixed, then pour the mixture over the white cream.

Cover the plate with the excess plastic sheets on the sides, and put it in the refrigerator for 8 hours or overnight.

Before serving, turn the plate into a serving plate, remove the plastic wrap, cut and serve cold