Step 1

PREPARE AHEAD the jelly and custard - allow 6-12 hours setting time

Step 2

Prepare the jelly as per packet directions in a medium bowl, then transfer to a shallow dish approx 25x25 cm and place in the refrigerator to set

Step 3

In a large saucepan add the pre made custard and the chocolate broken into small pieces and over a low heat begin to warm it, stirring constantly

Step 4

Ensure you use a rubber spatula so you can scrape the base and sides of the pan each time you stir.

Step 5

Continue to melt over a low heat until no lumps of chocolate remain and remove from the heat

Step 6

You can leave it in the saucepan or transfer it to a bowl, then place plastic wrap over the custard so it directly touches the custard so no air gets in or a crust forms.

Step 7

Allow the chocolate custard to cool completely before using, at least 6 hours.

Step 8

When you are ready to assemble the trifle use a 3-3.5 litre trifle bowl and prepare all the ingredients.

Step 9

Dice the chocolate sponge cake into 2-3 cm pieces

Step 10

Rinse the berries and slice the strawberries into quarters or halves if using

Step 11

Run a knife through the set jelly across and down in lines to create 1cm squares of jelly

Step 12

To make the trifle place a layer of the chocolate sponge pieces to completely cover the base of the trifle bowl firmly packed in

Step 13

Drizzle over half the blackcurrant juice (or liquor) evenly

Step 14

Sprinkle over half the jelly pieces over the sponge, then almost add half of the berries evenly

Step 15

Spoon half the chocolate custard over this and using a rubber spatula spread this carefully and evenly to the edges until smooth

Step 16

Then repeat the layers, add the chocolate sponge in an even layer, the juice, the jelly, almost all the remaining berries, then spoon over the remainder of the chocolate custard

Step 17

Spread the final custard layer evenly until smooth

Step 18

In a metal or glass bowl add the cream, icing sugar and vanilla and using electric mixer beat until soft peaks just start to form, then whip for 5 second increments until medium peaks form.

Step 19

Spoon the whipped cream over the chocolate custard layer and spread to the edges of the dish, then top with the remainder of the berries, some Maltesers and then grate over a little dark chocolate if you wish.

Step 20

Place the dish in the refrigerator for at least 4 hours to overnight to allow the flavours to infuse. You can cover it with plastic wrap carefully if you wish.

Step 21

Keep chilled until ready to serve

Step 22

Enjoy!