85g packet of raspberry jelly
250g strawberries or raspberries
200g vanilla sponge cake
Whipped cream, for topping
Grated chocolate, to decorate
Make the jelly as per the packet instructions and pour it into a large bowl. Stir in the berries and place in the fridge to set.
Arrange the sponge cake along the base of 6 glass bowls/jars.
Chop up the set berry jelly and pour over the sponge cake.
Add a layer of custard over the top of the jelly. Continue to add layers of jelly and custard until you reach the top.
Top with whipped cream and chocolate as desired.
Refrigerate until ready to serve.