Neapolitan trifle

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Neapolitan trifle
Neapolitan trifle

1. Slice the Swiss roll thinly and pack on the bottom and up the sides of a 24cm silicone cake mould. Sprinkle 10ml (2t) sherry all over the cake.

2. Cut the Neapolitan ice cream into 2cm slices, with all three colours in one slice. Arrange a layer on top of the cake layer.

3. Scatter the fruit and half the jelly powder over.

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