Christmas Trifle with Cranberry Jelly

Step 1: Cut the cake into 2 cm / 0.8-inch cubes. Cover the bottom of a 3.5 L / 3.5 qt trifle dish with cake, using as much as needed, and sprinkle with the liqueur or juice.

Step 2: Optional extra: Scatter over 1/2 to 1 punnet halved strawberries (this is not in ingredients list).

Step 3: Put half the cranberry juice, 3 cups / 750 ml, into a saucepan over medium heat. Bring it to a simmer, then turn off the heat.

Step 4: Meanwhile, pour the remaining room-temperature cranberry juice into a very large bowl. Sprinkle the gelatine evenly over the surface rather than adding it in one spot, to prevent lumps. Whisk until mostly dissolved; it will finish dissolving in the next step.

Step 5: Pour in the hot cranberry juice and whisk until the gelatine is fully dissolved.

Step 6: Carefully pour half the warm jelly down the side of the trifle dish so the cake pieces are submerged. Refrigerate uncovered for 1½ hours, until partly set. It should be set enough for a strawberry to rest on the surface. Then continue with the custard layer.

Step 7: Pour the remaining warm jelly into a bowl and leave it on the counter. Do not refrigerate it.

Step 8: Meanwhile, make the custard so it is ready to use.

Step 9: Remove the trifle from the refrigerator. Whisk the room-temperature custard to loosen it. Spoon it onto the jelly and smooth the surface, pressing the custard against the glass to seal the edge and help prevent the jelly from bleeding into it. Refrigerate uncovered for 1 hour, until the surface has firmed enough to hold the jelly. The custard does not need to be fully set.

Step 10: Whisk the remaining jelly well, then refrigerate it to thicken without letting it fully set. Chill for 1 hour, checking at 30 minutes to make sure it is not setting too quickly. It should be soft but spoonable, and hold a small mound on a spoon. If it sets completely, the next layer may look like broken pieces of jelly rather than a clear layer.

Step 11: Remove the trifle and jelly from the refrigerator. The jelly should be soft and spoonable. Carefully spoon it over the trifle and smooth the surface. Scatter over 1 punnet of halved strawberries, or half a punnet each of raspberries and strawberries. Refrigerate for at least 3 hours. It can stay in the refrigerator for up to 48 hours before assembling the topping.

Step 12: Beat the cream, sugar and vanilla until softly whipped.

Step 13: Once the jelly is set, just before serving, top the trifle with the cream and pile the remaining berries on top. Dust with icing sugar.

Step 14: Serve, making sure each portion includes some of every layer.

Step 15: Bring the milk, ¼ cup sugar and vanilla to a simmer in a large saucepan over medium heat. Do not boil.

Step 16: In a large bowl, whisk together the remaining ¼ cup sugar and the egg yolks. Whisk in the cornflour until smooth.

Step 17: While whisking, carefully pour in about ½ cup of the milk mixture. Once combined, slowly pour in the remaining milk while whisking. When smooth, pour the mixture back into the saucepan.

Step 18: Return the saucepan to the stove over low heat. Whisk constantly until the mixture thickens, about 45 seconds. Remove it from the heat immediately; it will continue to thicken as it cools.

Step 19: Immediately pour the custard into a bowl and cover it with cling wrap, pressing the wrap onto the surface. Leave it on the counter to cool to room temperature until the trifle is ready for the custard layer. This makes 750 ml.