Fresh berry trifle

To begin, cut your cake of choice (520 g) into bite sized cubes and set aside.

Whip up the double cream (300 ml) with the icing sugar (1 tbsp) and vanilla extract (1 tsp) using an electric mixer or by hand until it forms soft peaks.

To assemble, start with the cake at the bottom of your dish then build up your layers of custard (500 g), M&S British strawberries (500 g), blueberries (250 g), raspberries (150 g), blackberries (150 g), cream, rice pudding (340 g) and strawberry jam (165 g). You should be able to build double layers of each ingredient, with the exception of one thick layer of rice pudding and jam. You can either use a trifle dish or even individual ramekins.

Finish with the whipped cream and garnish with more fresh berries.

Chill for at least an hour and then enjoy!