Lemon Mousse Trifle2016-07-24
- 284ml whipping cream
- 135g (1 packet) lemon jelly
- 170g raspberry Swiss roll, cut into 10 slices
- Fresh raspberries (optional)
- Lemon rind (optional)
- Chocolate, for drizzling (optional)
Dissolve the jelly in very hot water according to packet directions and allow it to cool.
Put 4 tbsp of cooled (but still runny) jelly in a 1 liter glass bowl.
Top the jelly in the glass bowl with 5 slices of Swiss roll, and swirl around continuously until set.
Place the remaining slices of Swiss roll onto set jelly.
Whip the whipping cream until very thick and add the remaining cooled jelly.
Stir with a fork until well combined.
Spoon onto the Swiss roll layer and transfer to the fridge for about an hour and a half, or until set.
You can serve with lemon rind, drizzled melted chocolate and/or fresh raspberries for decoration.