Tropical Fruit Trifle

INGREDIENTS

1 Swiss roll, sliced
2x80g packets pineapple jelly powder
400ml boiling water
400ml cold water
1 litre prepared custard
250ml fresh cream
5ml vanilla essence
15ml icing sugar
pulp of 3 granadillas
3 kiwi fruits, sliced
1 fibreless mango, sliced

METHOD

Line base of glass serving dish with Swiss roll slices.
Dissolve jelly in boiling water, add cold water and stir well.
Refrigerate util thick and syrupy. Pour jell over swiss roll and
refrigerate
until jelly is set.Pour custard over and refrigerate for a
further 30 minutes. Whip cream, vanilla essence and icing sugar
until soft peaks form. Spread a layer of cream over custard
Decorate with rest of cream, granadilla pulp, kiwi fruit and
mango slices.

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