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.