First up lets make the jelly layer, soak the gelatine leaves in a bowl of cold water to soften for about 5 minutes. Meanwhile pour the juice, water and sugar into a large pan over a low heat. Squeeze the excess water out of the gelatine leaves and pop into the pan. Stirring gently heat the mixture until the gelatine and sugar has dissolved.

Cut the strawberries in half and line the base of your trifle dish with them.– we used a 20cm diameter trifle dish. Pour the jelly mixture over the top of the strawberries. Pop into the fridge and let the jelly set for about 4 hours.

While your jelly is setting it’s time to make the custard; pop the milk and double cream into a sauce pan with the Vanilla Paste. Bring to the boil and remove from the heat.

In a bowl whisk the egg yolks and sugar until light and fluffy and then whisk in the cornflour. Gradually pour in the hot milk mixture and whisk until smooth. Pour your custard mixture back into the empty saucepan and stir over a gentle heat until it thickens this could take 8-10 minutes, be careful not to let it boil. Pour into a clean bowl and cover the surface of the custard with greaseproof paper to prevent a skin from forming on the custards surface, leave to cool.

Once your jelly layer is set, cut your ginger sponge into cubes and layer on top of your jelly. - For a fruitier trifle drizzle over some strawberry coulis.

Next up, pop the double cream, icing sugar and Vanilla Paste into a large bowl and whisk together with a hand held electric whisk until soft peaks form.

Once your custard has set, whisk up to loosen and spoon over the sponge. Next dollop the cream on top of the custard and smooth using the back of a spoon or palette knife.

Pop the Gold Pearls on top of your trifle and finish with the Sprinkles. Who are you going to share your trifle with? Keep your trifle in the fridge until you are ready to serve.