Christmas Trifle

Empty 1 pkt mango jelly crystals into a bowl. Add 1 1/2 cups boiling water and stir well to dissolve. Stir in 1 cup cold water, then pour into a 10-cup capacity trifle bowl. Cool, then refrigerate for about 45 minutes or until jelly is partially set. (The consistency will be like egg white.)

Meanwhile, prepare remaining jelly crystals, in separate bowls, as per packet directions. Cool, then pour each into separate 18x28cm baking pans. Refrigerate until set.

Cut 2 peaches and 2 plums into wedges. Gently press fruit wedges into partially set jelly in trifle bowl. Refrigerate overnight until completely set.

The next day, cut cake into squares and arrange over set jelly and fruit in trifle bowl. Spoon custard over sponge sqaures.

Cut set jellies in pans into cubes and cut remaining fruit into wedges. Reserve a few fruit wedges for decoration. Arrange jelly cubes and remaining fruit wedges over custard. Whisk cream until soft peaks form. Spoon cream over trifle. Top trifle with reserved fruit.

Just before serving, combine jam with 2 tbs water in a microwave-safe bowl and heat in a microwave for 30 seconds. Strain and cool for 5 minutes. Drizzle over trifle to serve.