Strawberry Cointreau trifle

1 Arrange most of the swiss roll slices over the base and up the sides of a 2 litre glass bowl, reserving a few slices. Top with half the strawberries.

2 In a small bowl, combine the jam, orange juice and cointreau, then spoon two-thirds over the strawberries and swiss roll slices, including the sides.

3 In another bowl, mix together the yoghurt and custard, then spoon half over the trifle. Top with the remaining swiss roll slices, then spoon over the remaining jam mixture, then most of the remaining strawberries (keep a few to decorate) and the remaining yoghurt mixture. Decorate with the reserved strawberries and orange zest, then chill until ready to serve.