I packet of trifle sponge fingers
2 packets of jelly (I used raspberry)
Large container of double cream
Fresh Raspberries or strawberries to decorate with.
Cut one jelly into small pieces in a jug and make the jelly but only 1/2 pt not a pint as stated on packet.
Get an 8inch loose bottomed cake tin and line the base with tin foil or cling film. make sure jelly cannot escape.
Cut a tiny piece of each finger so that you have a flat edge then dip the flat egde into the jelly. Place on edge of cake tin,. Continue doing this until the whole cake tin is lined on the outside edge. Pour the rest of the jelly into the base of the cake tin and place int he fridge to set.
In a jug make the other jelly to 3/4 of a pint. Place in the fridge but watch this jelly as you need it to just be starting to set.
When at the above stage tip the jelly into a large bowl with the cream and raspberries and whisk until really thick and mousse like. Pour into the cake mould.
Leave overnight to set
In the morning place the dish you will be serving your rousse on on the base and turn the tin over. Release the spring and take the tin foil off the jelly. Decorate with raspeberries and straberries. When cut this is what the inside looks like