Nana Loaf Trifle
- 1 prepared Nana Loaf Premix
- zero jelly
- custard (normal/sugar-free)
- berries
- yoghurt
- crunchy bits
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Set 1 layer of jelly in the bottom of the glass/bowl and allow to set.
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Make the Nana Loaf as instructed on the packet but use a shallow oven tray lined with baking paper so that the nana loaf is thin and easy to flip out.
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When the nana loaf is done, while it is still warm, flip it out onto a tea towel dusted with icing sugar.
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Use the tea towel to roll the nana loaf into a swiss roll and allow to cool.
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Once cool, gently unroll and add fillings (cream, nut butter etc.) and roll it back up.
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Slice the roll and place the slices on top of the first layer of jelly along the side of the glass and add custard into the middle.
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Add a layer of raspberry yoghurt, berries, crunchie bits and then add a top layer of jelly.
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Leave to set over night.
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In the morning, add some yoghurt on top with crunchie bits and maybe a berry or two.
