375 ml (1½ cups) cream, whipped to soft peak stage
Pomegranate rubies or fresh berries, to garnish
Mint/edible flowers, to garnish
Icing sugar, for dusting
Description
Method:
Start by making the jelly, mix according to packet instructions. Pour 500 ml (2 cups) of jelly into the bottom of a trifle bowl (preferably glass) and the remaining jelly into a shallow baking tray. Refrigerate both for 2 hours.
Remove jelly from the fridge and start layering the trifle. Cut the Swiss roll into slices and place them in a layer onto the jelly in the bowl, pour over half the custard. Add sliced mango (keeping some for decorating) and then the almost set jelly from the baking tray. Pour over the remaining custard. Cover and refrigerate for the flavours to develop, at least 2 hours or overnight.
To serve: spoon over the whipped cream and decorate with slices of mango. Sprinkle with pomegranate rubies/berries, fresh mint/edible flowers. Dust with icing sugar and serve immediately.
