6 chocolate brownies or Swiss roll slices, broken into pieces
65 ml (¼ C) brandy or sweet rooibos tea
1 x 400 g can Rhodes Very Cherry
250 ml (1 C) cream, stiffly beaten
To make the custard, place the milk in a saucepan and heat to just boiling.
Whisk the flour, cocoa powder, corn flour, eggs and egg yolks together.
Pour the hot milk into the egg mixture and whisk to mix.
Strain the custard back into the saucepan and whisk over medium heat until thickened.
Remove from the heat.
Prepare the jelly according to the instructions on the packet and set aside to cool.
To assemble the trifles: crumble the brownies or Swiss roll slices into 6 glasses, sprinkle with the brandy or tea and then top with layers of the fruit and syrup of the Rhodes Very Cherry, the custard, the prepared jelly and whipped cream.
Finish with the cream and chill the trifles in the fridge for at least 2 hours before serving.