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1
Cut the Swiss roll into slices or chunks and lay in the bottom of a large glass bowl or individual glass bowls (it used to be the best crystal bowl).
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2
Peel and slice the bananas, and sprinkle the slices over the Swiss roll.
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3
Scatter the raspberries on top, and leave to one side.
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4
For the custard, put the milk and double cream on to boil in a medium pan with the scraped vanilla pod and seeds.
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5
Put the egg yolks, eggs and sugar into a bowl and beat well together.
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6
Pour the hot cream mixture on to the eggs and mix well.
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7
Put this mixture into a clean pan and heat gently, stirring carefully, to allow the custard to thicken slightly.
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8
Do not let it curdle.
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9
Pull off the heat, put into a cold container and leave to cool.
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10
When the custard is cool, pour the sweet sherry over the fruit and sponge in the bowl or bowls.
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11
Now pour the cooled custard over.
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12
Refrigerate and allow to set (overnight is good).
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13
Warm the jam then allow it to cool a little, but whilst still runny, pour it over the custard.
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14
Allow to set.
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15
Whip the cream with the sugar and put into a piping bag.
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16
Decorate the top of the trifle with this, then carefully sprinkle the pistachios over the cream.
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17
Serve.
