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To make the chocolate custard, put the custard and chocolate in a pan over a low heat and gently warm through until all the chocolate has melted. Transfer to a bowl, cover the surface with a piece of baking paper, then cool to room temperature.
Cover the base and sides of a glass trifle bowl with the slices of swiss roll, with the spirals facing out. Spoon over the 100ml of alcohol, allowing it to soak into the sponges. Scatter over half the hazelnuts.
Spoon the cooled chocolate custard over the sponges. Chill for 30 minutes-1 hour or until the custard has set.
Whip together the cream ingredients with the 1 tbsp of liqueur until you get soft peaks. Spoon over the custard layer, and make a few peaks and swirls in the cream. Sift over the cocoa powder, add the remaining hazelnuts and grate over more chocolate to serve.