Ingredients

• 9g sachet Aeroplane Jelly Lite Raspberry
• 375g fresh strawberries, hulled, sliced, plus 125g strawberries, extra
• 2 tablespoons fresh lemon juice
• 2 tablespoons sugar-free maple syrup
• 175g savoiardi (sponge finger biscuits), broken into 2cm pieces
• 250g fresh raspberries

Chocolate custard

• 2 tablespoons unsweetened cocoa powder
• 1 1/2 tablespoons cornflour
• 2 egg yolks
• 500ml (2 cups) skim milk
• 60ml (1/4 cup) sugar-free maple syrup

Method

• Step 1 Prepare the jelly following packet directions. Cover and place in the fridge for 4 hours or until set. Use a fork to roughly break up the jelly.
• Step 2 Meanwhile, to make the custard, sift the cocoa and cornflour into a large bowl. Add the egg yolks and 60ml (1/4 cup) of the milk. Whisk until smooth. Place the remaining milk in a saucepan and heat over medium heat until simmering. Slowly add the hot milk to the egg mixture, whisking constantly, until smooth and well combined. Transfer the mixture to a clean saucepan and cook, stirring, over low heat until it thickens and coats the back of a spoon. Stir in the maple syrup. Transfer to a bowl. Cover the surface of the custard with plastic wrap. Set aside to cool, then place in the fridge for 2-3 hours or until chilled.
• Step 3 Place the sliced strawberries in a bowl with the lemon juice and maple syrup. Cover and set aside for 30 minutes to macerate.
• Step 4 To assemble the trifle, place half the sponge finger biscuits in the base of a 2L serving dish. Top with half the macerated strawberries, half the raspberries, half the custard and then half the jelly. Continue layering with the remaining biscuits, macerated strawberries, raspberries and custard. Top with the remaining jelly and the whole strawberries. Place in the fridge until ready to serve.