Method

1. Empty the jelly pots into a saucepan and add the juice of 1 lemon. Gently melt the jelly over a medium heat until smooth and set aside to cool
2. Slice the Jumbo Swiss roll into 2.5cm slices and place upright around the bottom edge of the trifle dish, so the swirl is visible. Use the remaining Swiss roll to fill in the middle and any gaps, ensuring that it is level with the slices that line the edge
3. Once the jelly is cool, pour it over the Swiss roll and place in the fridge for an hour to set.
4. Slice 5 of the almond fingers in half lengthways and place on top of the jelly. (Optional: soak the almond fingers in Veroni Amaretto Original for a few minutes before assembling.)
5. Pour the custard over the almond sponge ensuring a nice, even layer.
6. Scatter the drained mandarin segments around the edges of the trifle dish, set 10 aside for decoration and place the remaining evenly around the dish.
7. Lightly whip the cream to soft peaks and then fold in the lemon curd. Place in a piping bag and decorate or simply smooth over to create a nice even layer.
8. Crumble over the remaining 2 almond biscuits, scatter the mandarin segments and chop the Kit Kats into triangular shards to finish the decoration.

Serving Suggestion:

Serves 6-8 people