Strawberry trifle

For the jelly: combine the ingredients in a pan and simmer over a low heat until the sugar has dissolved and the mixture is a chunky pulp. Leave to cool but not set.

Break up the sponge into bits and put in the bottom of the serving glasses. Splash over with frais de bois or a good strawberry liqueur.

Pour over the jelly mixture and put in the fridge for 2 hours, or until set.

For the custard: make the custard following package directions. Leave to cool.

Add a few sliced strawberries to the glasses and spoon over the custard. Chill for another hour.

For the cream: mix all the ingredients together in a bowl and whisk the cream until light and fluffy. Spoon onto the top of the glasses.

Dust with icing sugar and decorate with either more fresh strawberry pieces or some strawberry crisps.

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