Method Next, cut the sponge cake horizontally, making two thinner Miguel’s Take a trifle bowl approximately layers. Using a piece of string to 20cm in diameter. Make the jelly cut the cake is a great way to cut according to packet instructions Berry & the cake evenly. Place one of the and pour into the trifle bowl. Add layers on top of the custard. Custard half a punnet of raspberries and half a punnet of blueberries to the To make the Chantilly cream lightly jelly liquid and rest the trifle bowl beat the cream in a large chilled Trifle on an angle in the fridge (prop the bowl until it begins to thicken. Add base up using some crumpled foil icing sugar and seeds scraped Serves: 12 in a roasting dish). Leave to set in from the vanilla pods. Continue to the fridge overnight. 2 packets of raspberry beat until firm peaks form when jelly crystals the beaters are lifted from the Whilst the jelly is setting, make the cream. Layer whipped cream on 2 punnets blueberries pistachio praline. Place a lightly top of the sponge cake and then greased sheet of baking paper 2 punnets raspberries place strawberry halves around the onto a baking tray. Spread the 50g shelled pistachios trifle bowl, with the cut sides to the pistachios over the paper. Heat the glass. 100g caster sugar caster sugar in a saucepan over 1L thick custard, a medium heat without stirring, Repeat layers of cake, whipped store bought until the sugar dissolves and cream and strawberry halves. liquid turns a deep brown caramel 1 round sponge cake, Garnish with remaining whole store bought colour. Pour the mixture over the mixed berries and mint leaves. If pistachios. Allow the caramel to 1L thickened cream you like, use a vegetable peeler to cool and set hard, then roughly scrape chocolate into curls as a 12 tablespoons icing sugar chop into pieces. final crown with the remaining ¼ of 2 vanilla pods the praline. Once the jelly is set, pour 1 punnet of strawberries, thickened custard into the bowl hulled and halved until jelly layer is covered. Sprinkle 1 punnet strawberries, whole 3/4 of the pistachio praline over the custard. Mint, white and dark chocolate to garnish