A classic dessert during the festive season, this version could not be easier to make.
4 ½ hours (to allow jelly to set)
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
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.
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.