A packet of sponge fingers (the italian ones, can't think of the brand, come in a yellow plastic packet) in a large bowl and then pour two packets of made-up raspberry jelly and one shot of sherry over the top. Let them soak in for a few minutes, and then mash up the sponge fingers thoroughly with a fork. Into the fridge for a good four-five hours - or overnight - to set.

Make 1.5 pints of custard (we use Bird's Custard powder here made up to double strength so it sets well) and stir it constantly until it cools. Once it is cool, pour over the top and return to fridge until custard sets.

Top with whipped cream.

Not my recipe - my mother never made trifle, and I remember my grandmothers was just jelly cubes and pieces of sponge, rather than mixed-in sponge and jelly - this comes from DW's side of the family, but I luuuurve it. One of my favourite parts of Christmas now.