Instructions: Arrange the trifle sponges up the sides and bottom of a 1. 75 litre (3 pint) glass serving bowl. Cover with orange juice and arrange half the fruit on top and drizzle with the honey.

Make the jelly according to pack instructions and pour over the sponge and fruit. Allow to cool and refrigerate.

In another bowl whisk the yolks, cornflour and sugar until smooth.

In a pan bring the milk slowly to the boil then pour onto yolk mixture whisking as you go.

Return the mixture to a clean pan and heat gently, stirring until the custard begins to thicken and coats the back of the spoon. Remove from the heat and cool slightly.

Remove the trifle from the fridge and arrange the remaining fruit on top of the set jelly.

Pour the custard mixture over this and allow to cool and set.

Whip the cream and spread half on top of the trifle and pipe a border around the edge with the remaining cream.

Dust with cocoa powder and serve.

NOTES : Your favouite way to enjoy fresh fruit, light sponge, custard and cream.This dessert requires chilling time.

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