Simon Rimmer Peanut Butter and Jelly Trifle recipe on Sunday Brunch

Simon Rimmer served up a delicious Peanut Butter and Jelly Trifle on Sunday Brunch.

The igredients for the Jelly are: 600g chopped/sliced strawberries, Juice 1 lime and zest, 30g sugar, 4 leaves gelatin, 400ml elderflower presse or cordial (diluted as per bottle, 50ml rose water, 1 swiss roll cut into slices, 100ml sherry and 2 sliced babanas.

For the custard : 6 egg yolks, 125g sugar, 40g flour, 2 vanilla pods, 400ml milk, 200ml whipped cream, 200g smooth peanut butter and Tsp turmeric.

Other: 350ml whipped cream, mixed with 100g icing sugar and 100g thick greek yoghurt, 100s and 1000s and extra strawberries to decorate.

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