Make up the jelly.
Follow the method on the pack but do not add the extra cold water so it is a little heavier.

Allow the jelly to cool but not set.

Cut the jam roll into 75mm slices and place around the bottom of the trifle dish facing out.

Lay the remaining jam roll slices in the middle with the slices on the side making a kind of wall.

Pour the berries on top of the jam rolls soaking all of the jam rolls with the syrip.

Pour the jelly on to the top of the jam rolls and berries.

Let the jelly set.

Make up the custard.
Use half the quantity of water so it is thicker.

Spoon the custard on to the jelly.

Leave in fridge, covered, for 1-2 hours.

Decorate with cream.