Ingredients:
1 packet trifle sponge, 
 ½-1 cup sherry, orange juice, or juice from tinned fruit 
Jelly:
1 packet raspberry or strawberry jelly crystals 
2 cups boiling water 
 2 cups cold water (or as instruction on packet)
Fruir:
1–2 cans fruit salad or peaches or pineapple (drained, reserve juice)
Custard:
3–4 cups thick vanilla custard 
Cream:
2 cups cream 
2 Tbsp icing sugar 
1 tsp vanilla
To Serve:
Fresh fruit
Flake Chocolate
METHOD:
Dissolve jelly crystals in boiling water. 
 Add cold water. 
 Allow to cool slightly.
Break up the sponge into chunks and place in the bottom of a trifle bowl. 
Lightly drizzle with sherry or fruit juice to moisten.
Spread canned fruit or peaches evenly over the sponge.
Pour cool but still liquid jelly over the fruit and sponge.
Refrigerate until fully set (about 2–4 hours).
Once the jelly layer is firm, spoon or pour thick custard on top.
Smooth the surface.
Whip cream with icing sugar and vanilla until soft peaks form. 
Spread or pipe over the custard layer.
To Serve, add berries or extra fruit and chocolate flake.
Chill in the fridge until your ready to serve.