Jam Swiss roll - 1 large
Kirsch - 2 tbsp
Strawberries - 450g (1 lb), hulled and halved
White wine - 150 ml (¼ pint)
Lemon juice - 2 tbsp
Caster sugar - 75g (3 oz)
Double cream - 300 ml (½ pint)
Pistachio nuts - chopped
Strawberries - sliced, to decorate

Method

Slice the Swiss roll and arrange in a large glass bowl. Pour over the kirsch. Place the strawberries over the Swiss roll. Put the wine, lemon juice and sugar in a bowl. Add the cream and whip with a hand whisk until the mixture is softly stiff and holds its shape.

Pour over the Swiss roll and strawberries, cover and refrigerate for about 2 hours. Before serving, decorate with the nuts and strawberry slices.