1. Lay the sliced swiss roll all over the bottom of a glass trifle dish, overlapping them. Scatter over the strawberries. (if you are adding alcohol - you can drizzle over sherry or cointreau)

2. Dissolve the jelly, following the directions on the packet - Once cool, SLOWLY pour the jelly over the sponge and fruit and leave in the fridge for min of 3hrs to set.

3. Open custard and GENTLY spread the custard all over the set jelly layer - put back into the fridge while you prepare the cream.

4. Whip the double cream into soft peaks and then CAREFULLY spread that over the custard layer - put back into fridge until ready to serve.

5. Before serving sprinkle cream with cute coloured sprinkles & ENJOY!!!!!

We have made different versions of this recipe:

Black Forest Trifle, using Chocolate Brownies, Isle of Wight Cherries, Cherry Jelly and Chocolate

Tiramisu Brownie Trifle, using Chocolate Fudge Brownies, Coffee Liqueur, 70% Cocoa Solid Dark Chocolate, Coffee and Mascarpone Cheese

Waffle Berry Trifle, using Waffles, Fruit of the Forest (Cherries, Blackberries, Strawberries, Raspberries & Blueberries), Raspberry Jelly and White Chocolate