Summer berry trifles

Method

• 1
  Prepare the jelly following packet directions. Pour into a square 20cm (base measurement) cake pan. Place in the fridge for 3 hours or until set.
• 2
  Cut each rollette into 6 slices crossways. Place, in a single layer, on a clean work surface and brush with the orange juice.
• 3
  Divide half the rollette slices among the bases of ten 310ml (1 1/4-cup) capacity serving glasses. Top with half the strawberries and raspberries. Drizzle over half the custard. Use a teaspoon to transfer half the jelly to the glasses. Repeat with the remaining rollette slices, orange juice, strawberries, raspberries, custard and jelly.
• 4
  Cover the glasses with plastic wrap. Place in the fridge for 2 hours or overnight to develop the flavours.
• 5
  Use a whisk or an electric beater to beat the cream in a medium bowl until soft peaks form. Spoon the cream over the trifles and sprinkle with the almonds to serve.