1 punnet strawberries, hulled
85 g packet strawberry jelly crystals
300 g jam swiss roll
80 ml vanilla vodka or orange liqueur
500 g vanilla yoghurt
¼ cup honey, plus extra to serve
1 yellow peach
- Thinly slice most of the strawberries, reserving six. Arrange 1-2 thinly sliced strawberries in the bottom of 6 x ¾ or 1 cup capacity glass jars with lids. Make up jelly according to packet directions and pour over strawberries until 2cm deep. Refrigerate for 2 hours, or until jelly is set.
- Cut jam roll into 6 x 1.5cm slices. Place a slice into each jar and brush with vodka or liqueur. Combine yoghurt and honey. Spoon yoghurt mixture over swiss roll, leaving enough space to close lid.
- Refrigerate jars until ready to serve. Before serving, finely chop remaining strawberries and peach and sprinkle on top. Drizzle trifles with extra honey.