Separate the Raspberry Jelly into cubes and place in a bowl. Add 1/4 pint (150ml) of boiling water and stir until dissolved. Add 1/4 pint (150ml) of cold water and stir. This will make the jelly double strength
Place the trifle sponges on a chopping board and slice in half.
Spread jam onto the trifle sponges and arrange around the base and sides of the dish.
Scatter the raspberries over the sponge, keeping a few for decoration. Pour over the jelly.
Put in the fridge to set.
When the jelly is firm, pour over the custard. Refrigerate until serving.
Just before serving, whip the cream and decorate with the raspberries.
Separate the Raspberry Jelly into cubes and place in a bowl. Add 1/4 pint (150ml) of boiling water and stir until dissolved. Add 1/4 pint (150ml) of cold water and stir. This will make the jelly double strength
Place the trifle sponges on a chopping board and slice in half.
Spread jam onto the trifle sponges and arrange around the base and sides of the dish.
Scatter the raspberries over the sponge, keeping a few for decoration. Pour over the jelly.
Put in the fridge to set.
When the jelly is firm, pour over the custard. Refrigerate until serving.
Just before serving, whip the cream and decorate with the raspberries.
