Step 1

Make your raspberry jelly in advance according to the packet instructions. Pour jelly into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.

Step 2

Begin by prepping your ingredients. Chop your strawberries in half and then combine with raspberries and blueberries. Roughly chop your sponge cake into 1/2 inch slices. And chop your jelly (once set) into 1 inch squares.

Step 3

To assemble, line the bottom of a 12-cup trifle bowl with half (approximately 3 cups) of your cake slices. Press slices up along the sides of the bowl (see photo below). Drizzle cake slices with 2 tablespoons of cranberry juice.

Step 4

Add one third (approximately 1 and 1/3 cups) of the fresh berries on top of the cake, along with half of the jelly squares. Then, pour over 1 cup of custard.

Step 5

Add another layer of cake using the remaining cake slices, drizzling over 2 tablespoons of cranberry juice. Then, add one third of the fresh fruit and the remaining jelly squares.

Step 6

Pour over another 1 cup of custard. Scatter the remaining fruit over the top. Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight.

Step 7

When you’re ready to serve, add whipped cream on top.