Berry trifle with cranberry jelly

1 Preheat oven to 180°C. Lightly grease the base of a small round cake tin. Place sugar and egg in a bowl and using an electric whisk, mix until thick, pale and creamy. Sift flour and cinnamon over the mix and gently fold in. Spoon into tin and bake for 20 minutes or until golden and firm.

2 Meanwhile, heat cranberry juice in a pan until hot. Remove from the heat and whisk in gelatin until dissolved. Set to one side to cool.

3 Once the sponge is cooked, turn out and cool. Make up the custard by mixing the sugar and custard powder together with a little milk to make a paste. Heat the remaining milk and vanilla paste until almost boiling. Pour over the custard paste, stir and then return to the pan. Cook over a medium heat, stirring until thickened. Remove from the heat and cool.

4 To assemble the trifle, cut the sponge in half and spread one half with the jam. Top with remaining sponge and cut into small squares. Place in the base of the bowl. Sprinkle over the orange juice.

5 Add the strawberries and blueberries to the sponge. Once the jelly is almost set, spoon over the fruit. Chill to set.

6 Mix the cooled custard with the crème fraiche. Spoon the custard over the set jelly. Chill.

7 An hour before serving, top with Greek yoghurt, berries, almonds, fresh mint sprigs and a sprinkling of cinnamon. Keep chilled until serving.