Simon Rimmer served up a delicious peanut butter and jelly trifle with mascarpone and raspberries on Sunday Brunch.
The ingredients are: 750ml of raspberry juice, 250g of raspberries, Agar agar or similar setting agent (use pack instructions), 1 ½ raspberry Swiss roll, sliced, 30g of salted peanuts, 250g of mascarpone, 115g of butter, 130g of creamy peanut butter, 1 teaspoon of vanilla and 250g of ready-made custard.
Top with 400ml of whipped cream, Decorate with Reese’s peanut butter cups and Grated chocolate.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes