I made it, but not entirely from the recipe. It didn't take me two days! What was everybody else doing for it to take that long? Maybe it's because I halved the quantities.
I made the Swiss roll and that was actually quite quick. It didn't rise as much as I'd hoped. On balance I prefer trifle sponges, which I usually buy ready made, but then you wouldn't get the nice visual of slices of Swiss roll visible through the glass bowl. Not a dealbreaker for me.
I made the lemon curd. First time ever doing that. The end result was good but frankly no better than good quality bought lemon curd, so I don't think I would bother doing that again.
I made the jelly. Not convinced it actually set, but that didn't matter, as it soaked into the Swiss roll and tasted very good.
First departure from the recipe was that because I halved the quantities I didn't have a huge amount of Swiss roll to fill up the bottom of my glass bowl so I put in a layer of cantucci biscuits, which was what Ocado suggested for this recipe. They didn't have amaretti biscuits and I copped out of making them as I thought I had ground almonds in and it turned out I didn't. The flavour of the cantucci with everything else was lovely and the texture was great. They're so hard they'd break your tooth if you try to eat them straight from the packet but in the trifle they softened up nicely.
Then I used a different recipe for the custard, as I thought custard made with double cream would be incredibly rich with whipped cream as well.
Finally, I also copped out of making the mandarin coulis as I couldn't see the point of it and couldn't face dirtying yet another pan, so I put my remaining cantucci biscuits on top of the custard and then my whipped cream, and decorated the top with drained tinned mandarins, which I happen to love and often use in trifle.
Didn't bother with the chocolate bark as I didn't like the sound of it, so that saved a lot of time and faff.
End result was lovely, but frankly not noticeably better than my normal trifle, which is basically the way the women of my family have always made trifle: trifle sponges, a little sherry, tinned fruit, packet of jelly, custard, whipped cream, and it took a lot longer than that much simpler approach. So I probably won't bother again, except to add cantucci or amaretti, as we did all like that for both flavour and texture.