The first step is simply to get your bowl out and pop the sponge fingers in the bottom. Drain the tin of raspberries and peaches and pop them in with the sponge fingers.

Melt 2 Jellies in the microwave with three tablespoons of water. When they are fully melted, make it up to just under two pints of cold water and mix it well in. If you want a stiffer jelly, just use a little less water. Pour the jelly into the bowl with the fruit and sponge fingers. Let it set for a couple of hours. If you want it ready faster, you could pop it in the freezer for half an hour.

When your jelly is set, get ready for your jelly fluff. Add a tin of evaporated milk (I used light evaporated milk for this years trifle) to a mixer and put it on low for a few minutes. You can do this by hand, but the jelly fluff just won't be so fluffy.

Melt one jelly with a tablespoon of water in a jug in the microwave while the mixer is going and then add it to the evaporated milk in the mixer. Turn the mixer up and whizz until it is light and fluffy in the bowl. Leave it for around 10 minutes before pouring it onto your jelly. If it gets a little too thick, just whizz it for a minute.

Once the jelly fluff is set, it is simply a case of whipping up your cream, spreading it on the top and popping some decoration on the top.