How to make a delightful trifle

2½ cups of custard

1 x 100g packet of raspberry jelly crystals

500g sponge cake

Raspberry jam

½ sweet cherry

Juice of one orange

300ml cream, whipped

METHOD:

1. Make jelly and chill until set. Cut sponge into 2.5cm cubes and place in the bottom of 6 large dessert cups. Add a layer of raspberry jam above the sponge cake layer.

2. Combine sweet cherry and orange juice, sprinkle over cake and jam layers and leave until the liquid is absorbed. Chop jelly into small pieces.

3. Add a jelly layer, followed by a custard layer then a cream layer and repeat till dessert cups are almost full.

4. Finish with cream and fresh raspberries after being chilled.