Recipe type: Dessert
Cuisine: South African
  • 1 x 80 Gr Pkt Red Jelly Crystals
  • 12 Readymade Mini Vanilla Swiss Rolls (cut into 1cm-thick slices)
  • ½ Cup Berry Juice
  • 2 x 250Gr Punnets Strawberries, Washed, Hulled, Halved
  • 2 x 125Gr Punnets Blueberries
  • 500ml (2 cups) Thick Vanilla Custard
  • 250ml (1 cup) Fresh Cream, Whipped
  1. Prepare the jelly by following the directions on the packet.
  2. Pour the jelly into a large rectangular container and place in the fridge until set. Cut into cubes.
  3. Place half the swiss roll slices in the base and along the sides of a medium-sized footed glass serving bowl. Drizzle half of the berry juice over the swiss rolls.
  4. Top with half of the jelly cubes and one-third of the combined strawberries and blueberries.
  5. Spoon over half the custard.
  6. Repeat with the remaining swiss rolls, berry juice, jelly cubes and another third of the strawberries and blueberries. Top with the remaining custard.
  7. Spoon the whipped cream over the trifle and top with the remaining third strawberries and blueberries. Place in the fridge until required.
  8. This Trifle can be put together the day before, just cover it with cling wrap to help stop the whipped cream from ‘drying’ out.
Recipe by SAPeople South African Recipes at