Trifle

• 2 x 85g packets of port wine jelly

Custard

• 2 tbs custard powder
• 2 tbs CSR Caster Sugar
• 600ml milk

To Assemble

• 400g jam swiss roll, cut into 1cm thick slices
• 2 tbs sweet sherry
• 600ml of thickened cream
• 400g can sliced peaches, drained
• Raspberries

1. Prepare the 2 x packets of jelly as per the pack directions and leave aside until nearly set but still wobbly.
2. To prepare the custard, combine custard powder and sugar in a small saucepan. Add a little of the milk to form a smooth paste. Then add remainder of milk and heat until boiling, stirring often, until custard has thickened. Remove from heat and allow to cool slightly. Transfer to a bowl and cover with cling wrap and refrigerate until required.
3. Arrange swiss roll slices over the base and halfway up the sides of a 3L serving bowl. Sprinkle with the sherry.
4. Pour the cooled custard over the jam rolls, followed by one of the jelly mixtures. Refrigerate until jelly almost set.
5. Top the jelly layer with half of the whipped cream, followed by remaining jam roll slices, sprinkled with sherry. Then add the remaining jelly mixture and peach slices. Refrigerate until jelly has almost set.
6. When ready to serve, add remaining cream to top of trifle and sprinkle with raspberries.