Colourful and simple to make fruit trifle. Wow your guests with this beautiful dessert any day of the year.
1 packet (80 g) red jelly
1 medium Swiss roll, sliced
65 ml (¼ C) brandy, sherry or fruit juice
500 – 750 ml vanilla custard
825 g Rhodes Peach Slices in Syrup, drained
375 ml whipped, sweetened cream
1 x 410 g Rhodes Fruit Cocktail in Syrup, drained
1 x 115 g Rhodes Granadilla Cup
Prepare the jelly as per the pack instructions and place in the fridge to set slightly, but not yet firm.
Arrange the Swiss roll slices in a large bowl and drizzle with brandy, sherry or fruit juice and cover with a thick layer of custard, followed by a half of the jelly.
Arrange the Rhodes Peach Slices on top of the jelly, cover with a thin layer of custard, followed by the rest of the jelly and place in the fridge to set, about 4 hours.
When set, pipe or spoon the whipped cream on top and arrange the Rhodes Fruit Cocktail on top.
Drizzle with the Rhodes Granadilla and serve.