1. Berry
sauce Put the frozen berries in a
medium-sized saucepan and heat for a few minutes until they soften, then crush
them with a fork. Add the lemon zest, castor sugar and water and cook for 5
minutes until the mixture has thickened and reduced.
2. Layering
Whisk the cream cheese until soft and smooth and put in a large dish. Add the
yoghurt a little at a time, beating well after each addition to prevent any
lumps from forming. Continue until all the yoghurt has been combined with the
cream cheese.
3. In
a deep glass trifle dish, arrange the Swiss roll slices up the sides and on the
base. Add a layer of custard and then the cream cheese mixture.
4. Drizzle
the cooled berry sauce around the edge, followed by a layer of mixed berries.
5. Repeat
the layering with the Swiss roll, custard, cream cheese mixture, berry sauce
and mixed berries, until the dish is filled. Top with cream and more berries.
6. Garnish with the pomegranates (if using) and mint leaves and serve
immediately or cover with clingfilm and keep in the fridge until you need it.