- STEP 1
Preheat the oven to 180 degrees Celsius. Grease and line the base of a 20 cm round cake tin. Whisk the two eggs and 60g sugar with a handheld whisk until pale and fluffy. Fold in the flour well, being sure to scrape to the bottom. Pour the mixture into the tin and bake for 10-12 mins.
- STEP 2
Prepare the jelly with the water. Cut out rounds of your sponge and place in the bottom of the trifle dish. Pour over all of the prepared jelly. Leave in the fridge for 6+ hours, preferably overnight. If you are in a rush, freeze for 1 hour then place in the fridge until set.
- STEP 3
Make the custard. Whisk together the egg yolks and 30g sugar. Heat the milk until almost boiling, then gradually pour over the yolks and sugar. Whisk in 2 tbsp cornflour. Return to the heat and whisk on low for 10 minutes until the custard is thick. Leave to cool for 30 minutes then pour over the jelly sponge. Place in the fridge to chill.
- STEP 4
Remove the trifle from the fridge when cool. Whip the cream to soft peaks, and spread over the trifle. Decorate with the toppings in a decorative pattern. Chill for 2+ hours before serving with a large spoon.