Step 1: Prepare Sponge Cake Layer

Cut 255g (9oz) of plain sponge cake into small cubes. Place these sponge pieces into a 2-liter glass trifle bowl, arranging them to form the base layer.

Step 2: Add Strawberries

Wash and slice 400g (14oz) of fresh strawberries. Arrange the sliced strawberries over the sponge cake layer in the trifle bowl.

Step 3: Prepare and Add Jelly

Add 570ml (1pt) of strawberry jelly crystals to a measuring jug. Pour in half a pint of boiling water and stir until the crystals are completely dissolved. Then, add half a pint of cold water and stir again. (Optional: You can add 2-3 tablespoons of sherry at this stage for an alcoholic trifle). Carefully pour the jelly mixture over the sponge cake and fruit in the bowl. Cover the bowl with cling film and refrigerate until the jelly is fully set (setting time varies by brand, typically 2-4 hours).

Step 4: Prepare and Add Custard

In a separate measuring jug, combine 40g (1½oz) of custard powder and 25g (1oz) of sugar. Add a small amount of milk from the total 570ml (1pt) and mix until a smooth paste forms. Add the remaining milk and microwave the mixture until it thickens to a creamy consistency. Set the custard aside to cool completely.

Step 5: Assemble Custard Layer

Once the jelly is set and the custard has cooled completely, spoon the custard over the jelly layer in the trifle bowl. Carefully spread it out evenly to create a smooth, level surface. Clean any custard from the sides of the glass bowl with kitchen paper for a neat appearance. Cover the bowl again and refrigerate for at least 30 minutes to allow the custard to set.

Step 6: Prepare Chantilly Cream Topping

Pour 300ml of double/heavy cream into a mixing bowl. Add 10g (2tsp) of icing/powdered sugar and 6ml (1tsp) of vanilla extract. Using either a hand whisk or an electric whisk, whip the cream until it thickens and holds stiff peaks. Cover the bowl and refrigerate for 15 minutes.

Step 7: Assemble Cream Layer

Once the custard layer is firm enough to support the cream, spoon the chilled Chantilly cream over the set custard. Gently spread the cream out with a fork, creating a textured surface. Tidy up any messy edges on the glass bowl with kitchen paper. Finish by smoothing the top with a spatula for an even finish.

Step 8: Garnish and Serve

Using a fine grater, grate your favorite chocolate (plain or milk) over the top of the trifle for garnish. (Alternatively, you can top with extra sliced strawberries or hundreds and thousands). The trifle is now complete and ready to serve. It can be stored in the refrigerator for 4-6 days. Serve individual portions, optionally with extra fresh fruit on the side.

• Avoid using oranges or pineapple in the jelly layer, as they contain enzymes that can prevent the jelly from setting.

• For best results, use Bird's Custard Powder. If unavailable, you can make vanilla custard from scratch (refer to the channel's 'Vanilla Custard from Scratch' video).

• If you prefer not to use custard, you can double the quantities of jelly, fruit, and sponge cake.

• For easier grating and better chocolate shavings, ensure the chocolate is cold.

• This trifle can be prepared 2-3 days in advance and stored in the refrigerator.

• Experiment with different types of fruit for the jelly layer, such as raspberries or mixed berries.

• Add 2-3 tablespoons of sherry to the jelly mixture for a traditional alcoholic trifle.

• Instead of grated chocolate, top the trifle with extra sliced strawberries, hundreds and thousands (sprinkles), or a combination of both.