1 large Swiss roll, sliced
3 tablespoons sherry
1 small can fruit cocktail, strained and juice reserved
1 packet red jelly, prepared with 1 cup boiling water and the reserved juice of the fruit, cooled, but not set
2 cups thick custard
1 small carton cream, whipped till soft peaks form with 2 teaspoons sugar
Method: Line the bottom of a large glass pudding dish with a layer of cake and sprinkle with sherry. Pour over half of the jelly and let stand for about 5 minutes.
Scatter half the fruit cocktail evenly over the jelly mixture and spread half of the custard over the fruit. Refrigerate until jelly has set. Repeat with the other half of the cake, jelly, fruit and custard. Refrigerate until set. Cover trifle with whipped cream and serve. Serves 4-6