1 packet (80 g) red jelly
1 medium Swiss roll, sliced
65 ml (Y4 C) brandy, sherry or fruit juice
500 – 750 ml Hinds custard prepared according to pack instructions
825 g Rhodes Peach Slices in Syrup, drained
375 ml whipped, sweetened cream
1 x 410 g Rhodes Quality Fruit Cocktail in Syrup, drained
1 x 115 g Rhodes Quality Granadilla Cup
METHOD
Prepare the jelly as per the pack instructions and place in the fridge to set slightly, but not yet firm.
Arrange the Swiss roll slices in a large bowl and drizzle with brandy, sherry or fruit juice and cover with a thick layer of the Hinds custard, followed by half of the jelly.
Arrange the Rhodes Quality Peach Slices on top of the jelly, cover with a thin layer of custard, followed by the rest of the jelly and place in the fridge to set, about 4 hours.
When set, pipe or spoon the whipped cream on top and arrange the Rhodes Quality Fruit Cocktail on top.
Drizzle with the Rhodes Quality Granadilla and serve.
