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1. Make the jelly according to the packet
instructions and allow to cool.
2. Place the fruit in the base of a 2-litre glass
bowl and pour over the cooled jelly mixture. Chill
for 4-5 hours or until just set.
3. When the jelly is set, pour the custard over
the top.
4. Whisk the fromage frais with the vanilla
essence and sweetener and, using a spoon, swirl it
over the custard.
5. Decorate the trifle with the orange zest and
dust lightly with the cocoa powder.
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