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Method Prep:20min › Extra time:8hr chilling › Ready in:8hr20min
Cut the Swiss roll cake into slices and place 2 layers at the bottom of a large glass bowl. Pour the orange juice over the Swiss roll until it is soaked. Cut up about 1/3 of the fruit and put a layer on top of the soaked cake.
Make the strawberry or raspberry jelly according to the instructions on the packet to yield 600ml. Pour the jelly over the fruit gently so that the fruit doesn’t move and stays even.
Chill in the fridge overnight so that the jelly can set.
The next day pour all of the custard over the set jelly and spread so it is even. Layer the remainder of the fruit on top of the custard.
Whip the double cream until it is starting to get thick. Be careful here not to make it too thick as you need to be able to spread it. Spread the cream over the top of the custard and fruit layer so that it is even.
Now decorate the top of the trifle. I used sprinkles and grated chocolate but you can use what you like. All done - enjoy!
You can change some ingredients to make it have a chocolatey taste by using chocolate Swiss roll and chocolate custard instead.