(makes 6 mini trifles)

1 packet jam sponge rolls (available from the bakery section of the supermarket)
1 punntet strawberries or raspberries
1 packet raspberry jelly crystals (makes 450 mils of jelly)
1 serve custard
200 mils cream, whipped

for the custard

250 mils full cream milk
1 vanilla bean
2 egg yolks
40 grams sugar
15 grams cornflour

To make custard

Heat the milk gently in a pan with the vanilla bean until just simmering. In a seperage bowl, whisk egg yolks and sugar together until thick, pale and creamy. Gradually add cornflour, continuing to whisk so as to avoid lumps. Remove the vanilla bean from the hot milk and pour gradually into the egg mixture, whisking until combined. Return this to the pan and heat gently until thick and glossy. The custard will get thicker as it cools.

To assemple the trifles

Slice your jam sponge rolls into 1 centimetre disks and layer three or four into the bottom of small glasses or ramekins. Scatter over a couple of sliced strawberries or whole raspberries. Next, make the jelly according to packet instructions, allow to cool slightly before pouring over the sponge and strawberries. Allow to set for an hour in the fridge. By this time, the custard will be cool enough to spoon over the jelly and sponge. When you are ready to serve, top with a generous dollop of whipped cream and perch a strawberry or raspberry on top.