Inside out trifle

Method

1. Line a 15cm round cake tin with 2 layers of clingfilm then tip in the defrosted berries
2. Put the jelly in a heatproof jug, add 140ml boiling water and stir until melted
3. Add 100ml cold water, and mix in the liqueur, if using
4. Leave to cool completely, then pour into the tin and put in the fridge to set
5. Line a 2 litre glass bowl with 2 layers of clingfilm
6. Cut each Swiss roll into 8 slices
7. Reserving 6 slices for the trifle base, cover the inside surface of the bowl, packing the slices in tightly
8. Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the surface
9. Spread the chocolate over the Swiss roll slices in the bowl, then put in the fridge to set
10. Beat the custard, cream and vanilla extract together, until the mixture holds its shape
11. Spoon two thirds into the Swiss roll bowl
12. Lift the jelly out of its tin, gently turn over and lay on top of the cream
13. Spread half the remaining cream over the jelly, then arrange the reserved Swiss roll slices on top
14. Carefully invert the trifle and turn it out onto a serving plate
15. Top with a final dollop of cream, and scatter over the strawberries, if using.