Start by preparing the jelly following the packet directions.
Pour into a glass trifle dish of about 4-litre-capacity
Refrigerate for about 2 hours or just at beginning to set (mixture should have a thick, syrupy consistency).
Stir in the berries; then refrigerate for about 4 hours, or until everything is set.
Place about half of the mascarpone in a large bowl
Whisk until everything becomes smooth.
Fold through the custard; then spoon the custard mixture over the mixture of the jelly
Top with the jam mini roll slices; then drizzle the jam mini roll slices with about1 teaspoon of rosewater.
With the use of an electric mixer, beat the cream, the sugar, the vanilla and the remaining mascarpone
Add in the rosewater until soft peaks form
Spoon the cream mixture over the jam mini roll slices.
Serve and enjoy your trifle!