Swiss Roll with Custard and Jelly

This would be one of those cooling desserts I would make when it is blistering hot out there. Jellies are so nice to eat, and my favourite flavour is none other than strawberry. Mango, Raspberry and Grape taste nice too :-)
When I said I'd make some dessert for a BBQ event last Sunday, I had in mind Panna Cotta - but didn't get there due to some events I had to attend to. Swiss rolls are easily found at bakeries, and so I decided to make this instead. They're cheap, soft, with a little bit of cream - it tastes nice with some jelly.

It's easy to prepare this, and the only time you need to be patient, is when you refrigerate the dessert to let the jelly set!
:: Swiss Roll with Custard and Jelly Recipe ::
serves about 6

1 packet Strawberry Jelly mixture
2 tablespoon custard powder
about 500ml milk
2 tablespoon sugar
1 Strawberry flavoured Swiss roll (or Apricot, Raspberry)
1 large bowl for serving or 6 small glasses (individual serving)

Cut the Swiss roll to about 1 inch and place them on the bottom of the bowl/glass, just 1 layer of the cake is sufficient.

Cook the custard according to the label/instructions. Basically, just mix the custard powder with sugar and about 1/2 cup of the milk. Mix well. Heat up the remaining milk in a pot over medium heat, and when almost boiling, pour in the custard mixture and stir, while cooking until thickens.

Pour the custard over the layer of cake, about 1 cm of custard layer and spread well, covering all the cake. Refrigerate this while you prepare the jelly. The custard will be set after about 20 minutes, depending on the thickness of the layer. We do this so that when you add the hot jelly mixture, the jelly and custard will not mix and become cloudy.

Cook the jelly according to instructions, and when ready, pour slowly over the layer of custard and refrigerate to set it, about 1 hour or more.

Serve cold, fresh from the fridge.