Make up the jelly according to the packet instructions, using 450ml water. Allow to cool.
Cut the swiss roll into 8 even slices and arrange in a large serving bowl. Sprinkle over the sherry, if using.
Top with the fruits of the forest and pour over the cooled jelly. Refrigerate for about an hour or until the jelly has set.
Once the jelly has set pour the Alpro custard alternative over the jelly and smooth over.
Place the Alpro cream alternative in a large bowl and whisk for 2-3 minutes until light, airy and slightly thickened. Whisk in the plain yogurt alternative.
Spoon this over the custard to cover, making a swirling pattern. Decorate the trifle with the fresh berries and almonds to serve.
Cook's tip: For a vegetarian jelly you can use vegetarian gelatine such as Vege-gel, which is available in supermarkets. Use one sachet of the Vege-gel with 450ml of fruits of the forest or cranberry juice. Make up according to the packet instructions.