The only time I ever made swiss rolls was for the christmas log. Plain cake mixture, then when cool filled and covered with whipped double cream mixed with chocolate powder.
Always enjoyed and never lasted long. One of my daughters still makes this each year. Simple, easy to make and delicious.
During the first Lockdown I started to make chelsea buns. At first I made up my own lemon curd the night before I made the cakes - but as time went on - discovered that the jars (and the cheap ones), were better for these.
I do enjoy trifle - - but always consider that it should be a really quick and easy dessert to make up - cake (of some sort), soaked in sherry. Jelly, some small fruit, custard (made up microwave from powder), whopped cream and some decoration.