Everyone has their own version and this is mine, feel free to add a splash of alcohol to the Swiss roll for a bit of a kick. You can either make these individually in large wine glasses for a bit of dinner party elegance or a large glass bowl.
Get a flat deep dish/wine glass and line the base with slices of Swiss roll, about 2 centimeters thick. Get two bowls and make the jelly as per the instructions on the pack, put one in the fridge and pour the other one over the Swiss roll (if using sherry, splash it on now) and bung the bowl or glasses in the fridge. Now make the custard, read the pack and follow it to the letter.
By the time the custard is done you can take the Swiss roll dish out of the fridge and put aside. Take the custard off the heat and put aside also out of harms way.
Open up the fruit cans, drain and pour on top of the Swiss roll. Get the other jelly out of the fridge, it should be semi set by now, spoon this on top of the fruit layer and grab the custard.
Pour the custard over the top so you get it to about and inch thickness. Put the bowl or glasses in the fridge and leave for at least a few hours.
Get it out and serve with a big dollop of double or whipped cream. If you really want to you can sprinkle it with sliced almonds. I prefer without.
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