Strawberry trifle

Make up the jelly as per the packet directions and pour into a trifle dish.

Take 2 punnets of strawberries and slice the tops off and cut them in half. Scatter the strawberries into the jelly and push some to the edges of the dish, so they are seen when set. Set in the fridge overnight.

Beat the cream, vanilla and sifted icing sugar until just whipped.

To assemble, place the macarons around the edge of the trifle dish on top of the jelly. Top with the custard, I like to pour it into the middle, then spread it out to the edges with a knife or palette knife so it’s even.

Place the triple sec or orange juice into a bowl and dip the sponge finger biscuits into the liquid. Arrange on top of the custard (you may need to break some of the sponge finger biscuits to make them fit). Check the cream still looks lovely and give it another quick whip if needed. Spoon the cream on top of the sponge finger biscuits. At this point, either smooth off the top or keep it rustic with cream peaks.

Take the last punnet of strawberries and slice, scatter on top of the trifle. Top with sifted icing sugar and scatter on the mint leaves. Serve straight away, or it can be made up to 6 hours in advance.