Scottish Trifle

Slice the stale sponge cake in half and generously spread jam on both sides. Reassemble the cake and slice it into fingers, then into smaller cubes.

Place the sponge cubes at the bottom of a glass bowl, covering the surface and a bit up the sides. Remember, there will be four layers in this trifle, so allocate space accordingly.

Drain the juice from the tin of fruit into a jug. Drizzle it over the sponge. Optionally, you can replace some of the fruit juice with alcohol of your choice. Scatter the drained fruit over the sponge.

Prepare the raspberry jelly according to the packet instructions and pour it over the sponge and fruit. Refrigerate for at least 2 hours, or as advised on the jelly packet, to ensure it sets firmly.

Remove the trifle from the fridge and pour enough pre-made, cold custard to almost reach the top of the bowl. Return to the fridge for an additional 30 minutes.

In a mixer or with an electric whisk, whip up the double cream with a dash of vanilla until stiff yet creamy. Spoon or pipe this onto the top layer of the trifle.