TRIFLE

There are so many different recipes for trifle - but this one is easy
to make and can be adapted to your own tastes.
Easy to make - yes. But please allow a day to prepare it. Some of
the ingredients need to be allowed to cool before you can go on to
the next step in the recipe.
I suggest that you make it the day before you need it then store it
in the refrigerator until it is needed. (Keep the bowl covered with
something like 'cling film' to prevent it drying out or absorbing the
smell of anything else in the fridge).
This will make a trifle large enough for about 6 people.

Ingredients:
1 swiss roll or sponge cake
1 packet of fruit flavoured jelly (Jell-O)
1 tin fruit
custard
fruit/chocolate/decorations*
sherry**
* This is for decoration - try using bananas, grated chocolate,
pistachio etc - but try to co-ordinate with the flavour of the jelly.
** Optional - use about 2 tablespoons maximum.

Method:
1. Cut the swiss roll into slices about ½ to ¾ inch thick.
2. Get a large glass serving dish or bowl. Line the bottom and sides
with the swiss roll slices.
3. Sprinkle the sherry over the bottom (but do not use too much or
you will destroy the trifle flavour) and pour the canned fruit
(complete with its juice) into the bottom - do it carefully so as not
to disturb the swiss roll slices.
4. Prepare the fruit jelly (Jell-O) to the manufacturer's
instructions. Put it in the fridge until ALMOST set.
5. Now spread the nearly set jelly over the swiss roll slices and the
fruit. Leave to set. (WARNING: If you pour the hot/warm jelly
over the swiss roll it will be absorbed and there will be no 'jelly'
layer).
6. Make the custard, but ensure it is thick (but not lumpy!). Leave
it to cool.
7. When the custard is cool pour it over the jelly layer in the bowl.
Make sure the custard is NOT hot - if it is it will melt the jelly and
make a mess of the whole trifle.
8. Allow the whole to cool - preferable in the fridge.
9. Just before serving decorate the top layer of custard. You can
drop on banana slices, grate chocolate, add cherries, cream -
let your imagination run riot - but try to do something that
will not 'clash' with the fruit in the trifle or the jelly.