Take your 3L trifle bowl and make sure that you have space for it to easily sit in your fridge.

Make one sachet of jelly according to packet instructions. Scatter 1 punnet of raspberries in the base of the trifle bowl and gently pour the jelly over. The raspberries will bob to the surface but that’s okay, this is why we do the jelly in two parts. Chill in the fridge until the jelly has started to set enough to hold the raspberries in place.

Make the second batch of jelly and let it cool before gently pouring over the top of the first. Now your berries should be nicely centred. Chill until jelly is set.

While the jelly sets, make your custard.Pour 300 ml of the cream and all the milk into a large saucepan and gently heat to barely a simmer. While the milk heats, whisk the egg yolks, cornflour, 2 tsp vanilla paste and 200 grams of caster sugar together in a large bowl to form a paste.

Very slowly, ¼ cup at a time, drizzle the hot milk into the egg mixture, whisking constantly. Don’t rush this step or you will scramble the eggs. Wash the saucepan and strain the mixture back into it. Heat over medium heat, stirring constantly, until custard is thick. Pour into a bowl and place cling wrap directly on the surface to avoid a skin forming. Chill until cold and thickened.

Once custard is cold and jelly is set, remove 2 cups of custard and place to one side. Spoon the remaining custard over the jelly, smoothing out the top if required.

Place the sponge fingers in a layer over the custard, cutting them if needed and then sprinkle with 2 Tbsp of sherry (if using). Place bowl back in the fridge while you make the custard cream.

Place the remaining 600 ml of cream into the bowl of a stand mixer, along with the last 50 grams of caster sugar and 2 tsp of vanilla paste. Whip until the cream has firm peaks.

Place the 2 cups of custard in a bowl and add 1 cup of whipped cream. Fold together. Scatter ½ a punnet of strawberries over the sponge fingers and then dollop with the custard cream.

Place the second half of the punnet of raspberries over the top. Cover and chill overnight to allow the sponge fingers to soften and absorb the flavours.

To serve, pile the whipped cream on top and grate dark chocolate over.

Scatter the remaining raspberries and blackberries over and add mint sprigs.

Note: I do not recommend store bought custard for this recipe as it won’t set to the correct consistency.