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

Begin by prepping everything. 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 into 1 inch squares.

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.

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

Repeat with the remaining cake slices, drizzling over 2 tablespoons of cranberry juice again. Add one third of fresh fruit and all the remaining jelly squares.

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

Add topping jellies...³