Prepare the raspberry jelly according to package instructions, and pour the liquid mixture into four tall glasses up to a quarter full each. Chill in the fridge, preferably overnight, until set. Assemble the trifles just before serving. If you’re making custard from scratch, do so in advance to give it time to chill. Cut the cake loaf into small, equal-sized cubes and divide between the four glasses, pushing them gently in to form a layer on top of the jelly. Pour over the vanilla custard to form the next layer. Whip the cream until soft peaks form, before whisking in the icing sugar. Spoon this mixture over the custard, top with raspberries and dust with icing sugar to serve.
Recipe by Hannah Lewry for City Press’s iMagazine. Download the iPad app here.