- You can make this trifle in a large dish or as smaller individual trifles.
- Cut your Swiss roll into rounds and use these to line the bottom of your dish.
- Mix the defrosted berries with the jam and spoon into the dish over the sponge.
- Whisk the mascarpone with the sugar. Then whisk in the custard until smooth.
- Pour the mascarpone and custard mix over your berries and sponge. If you do not want to serve straight away, you can cover the dish with cling film and keep in the fridge for up to 24 hours.
- Whisk the double cream and sugar until stiff. You can cover this and keep it in the fridge until later in the day, but do not spoon the cream on until ready to serve.
- Finish with the cream topping and decorate how you wish.