INGREDIENTS
- 4 x 80 g packets strawberry jelly
- 1 punnet strawberries, sliced, reserving some for garnish
- 2 x 500 g Swiss Jam Roll, sliced thickly
- 2 x 1 litre Clover Classic Custard
- 1 x can 250 g Clover Aerosol Cream
- pomegranate rubies to garnish
Method
- Prepare the jelly following the instructions on the packet.
- Line a 22 cm x 30 cm pan with cling wrap. Pour the jelly into the pan and refrigerate for 4 hours or until set.
- Tip the jelly out of the mould and slice into small pieces.
- In a large glass bowl (or traditional Trifle bowl), press a few strawberry slices against the glass at the bottom of the bowl, then press in one layer of Swiss Roll slices, then some cream around the edges, then a layer of jelly and then a layer of custard.
- Repeat until you fill the bowl.
- Top with whipped cream
- Scatter the strawberries and pomegranate rubies over the top just before serving.
TIPS:
- You can make it even more convenient by buying ready-prepared jelly.
- Make individual trifles by layering the ingredients in a pretty glass for a more formal dessert.
- Make a more adult version by using orange jelly, a chocolate Swiss Roll, dark chocolate shavings and cherries to garnish.
CLOVER INGREDIENTS USED IN THIS RECIPE