READY IN 30 minutes plus chilling time SERVES 8
2 store-bought, jam-filled Swiss rolls (around 250g each) 4½ Tbsp sherry (or fruit juice) 1 can berries in juice (eg boysenberries) 3 punnets strawberries, washed, hulled and halved or quartered, plus extra to decorate 500ml store-bought custard 300ml cream, whipped
1 Slice Swiss rolls into 1cm slices. Line bottom third (including sides) of trifle bowl with a third Swiss roll slices, then drizzle with 1½ Tbsp sherry or fruit juice. 2 Add third of berries with some of the juice, third of strawberries, third of custard and third of cream. 3 Repeat layers twice more, starting with Swiss rolls and finishing with whipped cream. 4 Decorate trifle with a few extra strawberries and chill for 3-4 hours or overnight.