Makes 6 individual trifles
Preparation time 15 minutes, plus setting time

• 650ml berry juice
• 12ml gelatine
• 100ml berry liqueur or medium cream sherry
• 250g strawberries, sliced
• 8 mini caramel Swiss rolls, sliced
• 500ml ready-made custard
• 250ml cream whipped

1 First prepare the jelly. Reserve 50ml of the berry juice. Pour 100ml of the juice over the gelatine. Leave to soak for 15 minutes, and then heat in the microwave until melted. Stir some of the remaining juice into the hot mixture, then stir into the remaining 500ml juice. Add 20ml of the liqueur to the reserved 50ml of juice and then set aside. Add the remaining liqueur to the jelly mixture.

2 Arrange the berries in individual glasses or in a large glass dish. Pour the juice mixture over and refrigerate until set.

3 Place a layer of cake slices on top of the jelly. Drizzle with the reserved juice mixture. Top with a layer of custard and then with whipped cream. Chill until ready to serve.

Text and image: Ideas magazine