Cut the swiss roll into 14 pieces and place around the bowl and on the bottom.
Pour over 35 ml of Cointreau on the sponge and add the strawberries and raspberries in the middle and pour over the rest of the Cointreau onto the fruit.
Drain the juice from the tinned mandarins in a jug, place the oranges around the edges and the rest scattered in the middle. Pour the juice over.
Prepare the jelly to the instructions on the packet, pour it over the fruit and sponges then place in the fridge overnight.
The next day pour the custard over the layer of jelly, smooth over and place back into the fridge for at least 5 hours of overnight.
Whip your cream up to soft peaks and gently add a layer on top of your custard. There will be some extra cream left over so whisk it up a bit more until it gets a bit stiffer. Add your 8 meringues around the edge and either pipe or place a small amount of cream in 8 locations in between the meringues, then place a cherry on top.