Separate jelly into cubes and place in a large jug or bowl. Add 285ml boiling water and stir until dissolved. Add 285ml cold water, this will make the jelly double strength.
Pour jelly into a shallow container.
Put in the fridge to set.
Once the jelly is set, cut into 2cm pieces
Spread jam onto the trifle sponges.
Cut the trifle sponges in half.
Put half the sponge and jelly into the trifle dish and drizzle with half the apple juice. Cover with a third of the fruit and then half the custard. Repeat this process, topping with cream and remaining fruit.
Separate jelly into cubes and place in a large jug or bowl. Add 285ml boiling water and stir until dissolved. Add 285ml cold water, this will make the jelly double strength.
Pour jelly into a shallow container.
Put in the fridge to set.
Once the jelly is set, cut into 2cm pieces
Spread jam onto the trifle sponges.
Cut the trifle sponges in half.
Put half the sponge and jelly into the trifle dish and drizzle with half the apple juice. Cover with a third of the fruit and then half the custard. Repeat this process, topping with cream and remaining fruit.
