Starry Night Trifle

• Make the jelly according to packet instructions. Leave to cool. Pour a little of the jelly into your trifle dish so that it covers the base and comes about three cm up the side of the bowl. Place both the trifle bowl and the remaining jelly (in a jug) into the fridge.

For the compote

• While the jelly is setting put the berries and a tiny splash of water into a pan and place over a low heat. When the berries begin to burst increase the heat and add the sugar and lemon juice. Simmer gently with the lid off, stirring occasionally, until the compote has thickened slightly and when you drag a wooden spoon through it you can briefly see the bottom of the pan. Leave to cool then chill.

To assemble

• Slice the madeira cake into 0.5cm deep slices. Using a star shaped cookie cutter* cut out enough stars to span the perimeter of your bowl.
• When the jelly in the trifle bowl has set and the remaining jelly is very nearly set (about 2-3 hours), place the madeira stars around the edge of the bowl, sliding their bottom point into the jelly to support them. Pour in the nearly set jelly and chill until completely firm.
• Spoon over the custard and level with the back of a spoon then carefully spoon over the chilled blueberry compote.
• Whip the cream with the sugar until it forms soft peaks then spoon or pipe to top the compote. Sprinkle over decorations of your choice.
• Chill until ready to serve.