Summer berry trifles

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.

Cut each rollette into 6 slices crossways. Place, in a single layer, on a clean work surface and brush with the orange juice.

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.

Cover the glasses with plastic wrap. Place in the fridge for 2 hours or overnight to develop the flavours.

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.