ms*robyn's trifle

1 jam sponge roll
sherry (optional)
1 pkt. raspberry jelly
1 tin peaches
custard

first of all make the jelly as per directions * chill til set.
I use a vintage pressed glass bowl for my trifle.
cut the sponge in to slices and line the base and sides with the cut sponge cake. Sprinkle with sherry. Drain the peaches and spread on top of sponge cake, then roughly chop jelly and spread on top of the peaches. Make custard according to packet directions and let cool. Once this is cool, pour ontop of the jelly and cover. Place in fridge to chill.
serve with cream if desired