Classic
Trifle
What you need
- Pauls Double Thick Vanilla Custard
- 2 x 85g packets Aeroplane Original Port Wine Jelly
- 1kg Apricot Halves in natural juice, drained
- 375g packet swiss roll, sliced into 2cm rounds
- 250g Fresh or Thawed Frozen Mixed Berries
How To Make It
- Prepare the jelly according to pack instructions, and set aside to cool.
- Place the drained apricots in the bottom of a large glass dish, and top with cooled jelly. Refrigerate until set.
- Place the Swiss roll rounds on the set jelly, and then pour on top the custard.
- Top with mixed berries as desired.
