Take the first Jam Roll, and cut into 1cm wide slices being careful not to break the cake. Line the inside of a large glass bowl with the slices, until the inside is totally covered up to about two inches below the rim.
Take the second Jam Roll, and chop into bite-sized chunks, and place these in the centre of the cake-lined bowl.
Drain the tin of sliced peaches, retaining the juice in a separate bowl. Add the sherry to the juice.
Chop the sliced peaches roughly inside the tin, and spread evenly over the cake mixture.
Slice the strawberries and spread them evenly over the peaches.
Drizzle the combined sherry and peach juice evenly over the cake and fruit mixture.
Cover the cake and fruit with custard, and place in the fridge to set.
Once set, cover the custard with a layer of whipped cream.
Decorate the Trifle with flaked almonds and cubes of strawberry and lime jelly.