1. Using a large deep trifle bowl, approximately 30cm in width, 12cm in height, place the trifle sponges into the bottom, breaking up a few to fill in any gaps.
2. Pour over the Brandy (Sherry or Port also works well here) and allow the sponges to soak up the liquid.
3. Make up the custard as per instructions, or use a carton of ready-made custard, for speed.
4. Add a layer of mixed berries (Strawberries, Raspberries and Blueberries works well here) or your choice of fruit on top of the sponge layer. You are aiming for two layers plus some extra fruit to go on top.
5. Pour half the custard over the mixed berries, then repeat the layering as above, until you reach ¾ of the way up the trifle bowl.
6. JUST BEFORE SERVING...
7. Whip the double cream using the whisk attachment on the Dualit Hand Mixer or Dualit Hand Blender, bringing it to a "non drop" consistency.
8. Pour the cream all over the custard layer, then carefully arrange the remaining mixed berries on top.
9. Dust the top of the trifle with icing sugar or cocoa powder (optional).
10. Serve the dish on a large platter or cake board. Arrange any remaining fruit around the base of the trifle dish, and dust with icing sugar, for extra flair (optional).

STYLE IT UP!

• Instead of using a trifle bowl, try using individual bowls or glasses, for that personal touch!
• Use Chocolate sponges, Swiss roll or perhaps a leftover Victoria sponge cake instead of trifle sponges.
• Add nuts, in fact anything you prefer to make it to your own taste.
• Vegan options also available.

Enjoy!