Sunday peach and passion fruit trifle

• 85 g packet cherry-flavoured jelly
• Swiss roll, sliced
• 2 x 250 g dessert cream

Prepare jelly as per packet directions and chill until set. Arrange slices of Swiss roll on the bottom and along the sides of a serving bowl. Spoon ½ of the jelly over the Swiss roll. Pour over some cream, and layer ½ of the peaches and some custard on top.

Next layer: remaining jelly and cream, ½ of the passion-fruit pulp and remaining custard.

Top with remaining peaches and a