Ingredients

• 2 jam rolls (Swiss rolls). Plain sponge cake, broken up in pieces can also be used.

• 1 tumbler/wine glass cream sherry, approximately 125-150 ml.

• 2 tins raspberries, approximately 900 gm.

• 1 1/2 packet of Raspberry jelly cubes

• 1 pint of custard, made at home or ready made

• 2 Cadbury's milk chocolate flakes

• Glass bowl

Instructions

1. Slice jam rolls into thick slices and arrange at the bottom of the glass bowl.

2. Pour the Sherry over the rolls.

3. Strain the raspberry and save the juice and fruit separately.

4. Mix 1 1/2 packet of jelly with boiling water and dissolve it well.

5. Pour the juice from the raspberry tins into this jelly mix.

6. Place the raspberries on top of the jam rolls.

7. Pour the jelly mix on top of the raspberries.

8. Keep in the fridge overnight.

9. Pour the custard over the set jelly.

10. Garnish with broken chocolate flakes.

11. Serve chilled

Notes

• You can use dufferent fruits, even mixed fruits.

• Also see Sherry Trifle 2.