For the cake

• Preheat oven to 180 degrees
• Line a 20x20cm slice or cake tin with baking paper
• Place all ingredients into the mixer and blend 30 seconds / speed 4 / mc on
• Scrape down and mix 10 seconds / speed 4 / mc on
• Scrape onto lined tray and bake 15 minutes or until a skewer comes out clean, set aside to cool completely, (it’s a very moist, flat cake)

For the custard

• Without washing the mixer, place all ingredients for the custard in, cook 6 minutes / 80 degrees / speed 3 / mc on
• Remove all and set aside to cool

For the jelly

• Sprinkle the gelatin onto the water, allow to bloom. Wash out the mixer, then place all ingredients for jelly in, cook 4 minutes / 70 degrees / speed 3 / mc on
• Allow to sit for 10 minutes, then strain through a fine strainer for clear jelly and set aside to cool (straining is optional)

To assemble

• Layer your trifle in a large serving dish or individual dishes, ½ of the cake, jelly and custard, then place into the fridge for 15 minutes. If you want pretty stripy layers, you will need to refrigerate in between each layer, then test its set before carefully adding the next layer
• Add the optional extra berries here if using
• Repeat with remaining ingredients and return to the fridge to set

To serve

• Insert butterfly attachment and whip cream on speed 3 until soft peaks. You will need to watch through the lid as the time will vary depending on your cream temperature and the heat of the day. Top trifle with cream, berries and mint to serve

Tip– this jelly takes overnight to set, if you need it faster simply add an extra half tablespoon of gelatin

• Non thermo instructions

For the cake

• Preheat oven to 180 degrees
• Line a 20x20cm slice or cake tin with baking paper
• Place all ingredients into a blender or food processor and blend until combined
• Scrape onto lined tray and bake 15 minutes or until a skewer comes out clean, set aside to cool completely, (it’s a very moist, flat cake)

For the custard

• In a heatproof bowl, whisk the sweetener, egg yolks, vanilla and xanthan gum together until pale
• In a heavy saucepan, bring the cream to the boil
• Carefully pour 1/3 of the cream onto the yolk mixture, whisking while you pour, then continue with the remainder
• Tip it back into the pot and return to the stove, whisking until it you get the first bubble, remove from the heat and continue stirring for 1 minute
• Remove all and set aside to cool

For the jelly

• Sprinkle the gelatin onto the water, allow to bloom. Place all ingredients for jelly into a non reactive pot and bring to a low simmer 5 minutes or until gelatin and sweetener have dissolved
• Allow to sit for 10 minutes, then strain through a fine strainer for clear jelly and set aside to cool (straining is optional)

To assemble

• Layer your trifle in a large serving dish or individual dishes, ½ of the cake, jelly and custard, then place into the fridge for 15 minutes. If you want pretty stripy layers, you will need to refrigerate in between each layer, then test its set before carefully adding the next layer
• Add the optional extra berries here if using
• Repeat with remaining ingredients and return to the fridge to set
• To serve
• Top trifle with whipped cream, berries and mint to serve

Tip- this jelly takes overnight to set, if you need it faster simply add an extra half tablespoon of gelatin