Christmas Trifle

INGREDIENTS

1 chocolate swiss roll
10 ml coffee mixed with 125 ml boiling water
2 packets pineapple jelly
1 can condensed milk
1 can nestle desert cream
500 ml milk
1 chocolate flake
1 can dairy whipped cream
2 packets strawberry jelly
1 can fruit cocktail
1 can granadilla pulp
1 can sliced mangoes
45 ml custard powder
30 ml sugar
Red and Green cherries

METHOD

• Slice swiss roll and layer a glass casserole
• Sprinkle with coffee
• Mix strawberry jelly and pour over cake
• Set in fridge 
• Drain fruit cocktail and arrange over jelly.
• Mix pineapple jelly , add granadilla pulp and condensed milk.
• Whisk until smooth.Pour over fruit and set in fridge
• Mix custard powder with 50 ml milk 
• Bring balance of milk and sugar to boil
• Pour half the boiling mixture over the mixed custard and stir continuosly
• Add balance of milk and whisk until smooth and thick
• Cool custard and pour over granadilla mixture
• Set in fridge for 30 minutes
• Whip cream and pour over custard
• Decorate with rosettes of whipped cream, cherries and chocolate flake as desired.

( fruit can be substituted according to your individual tastes )