Step 1

Make up jelly following the instructions. This should make about 2 cups of jelly.

Step 2

Use 1 1/4 cups of the liquid jelly mixture to fill the bottoms of 6 small dessert dishes or wine glasses.

Step 3

Put the 6 glasses and remaining mixture into the fridge.

Step 4

When the remaining mixture is close to setting (but still able to be poured (this may take 1-2 hours), combine the mixture with cream and beat on high for 4 minutes.

Step 5

The jelly in the cups should almost be set by this stage. Carefully pour the jelly and cream mixture (flummery) to add another layer to each of the glasses.

Step 6

Allow to set.

Step 7

Crush sponge fingers in a tray and then pour over port, sherry or muscat. Substitute juice if you'd prefer a kids or non-alcoholic version of the trifle.

Step 8

Add sponge fingers as the next layer and then pour a layer of custard in each glass.

Step 9

Add chopped berries as another layer, reserving 6 berries for decorating.

Step 10

Whip thickened cream and custard powder until the cream forms stiff peaks.

Step 11

Pipe cream onto top of layers and decorate each trifle with a berry and mint leaf.