By Faeza
29 June 2016



¦ 2 packets strawberry jelly

¦ 500ml (2 cups) home made


¦ 1 large Swiss Roll or Victoria


¦ 1 can (700g) fruit salad, drained

¦ 250ml (1 cup) cream

¦ granadilla pulp, optional


Make jelly according to instructions on the packet.

Place in the refrigerator for at least four hours to set.

Make custard according to instructions on package, and into a pouring consistency. Cool completely.

Cut the Swiss roll or cake into very thin slices.

In a large deep glass bowl, assemble the trifle, by layering the cake around the base of the bowl.

Add a layer of fruit salad, break jelly up with a fork and layer over fruit salad, top with cold custard.

Whip cream with an electric or rotary beater until it is firm but still floppy.

Spread cream over the trifle as the final layer and drizzle with granadilla pulp if desired.

Use any soft fruit of your choice like strawberries, guavas, mango or pawpaw, canned or fresh.