Very Berry Trifle

Ingredients

• 2 packets of berry flavoured jelly (1L once made)
• 2 packets jam sponge logs
• grand marnier to taste
• 2 punnets of strawberries, halved
• 1 punnet of raspberries
• 1 punnet of blackberries
• 3 tablespoons of custard powder
• 1 tablespoon of sugar
• 2 ½ cups of milk 
• 300ml double thick cream
• 1/4 cup flaked almonds

Method

Make jelly to packet directions and refrigerate until set.  This can be done the night before.

Slice jam rolls into equal slices, approximately 21 slices total depending on the size of your bowl. 

Arrange a third of the sponge slice on the base of the glass bowl.  Drizzle over Grand Marnier so the sponge becomes moist but not soggy.  Then place a third of the berries evenly on top of the sponge.  Mash jelly with a fork and spread a third over the berries. 

Repeat for another two layers.

Combine custard powder with 1/2 cup of milk to form a paste.  In a saucepan heat remaining milk and sugar over a medium heat.  Just before boiling add custard paste and stir constantly until thickened.  Custard should be able to be poured but not too runny as it needs to set.

Pour over sponge layers then let cool.  Cover with plastic wrap and refrigerate until custard is set and completely cooled.

Once cooled spread over cream and top with flaked almonds just before serving.