Sparkling berry mimosa trifle

For Sparkling berry jelly, put 2 packets of the jelly crystals in a large jug. Add 2 cups of boiling water and stir well to dissolve. Add half of the prosecco and ¹/₂ cup of cold water. Set aside to cool for 10 minutes, then refrigerate for 45 minutes or until mixture is thick and syrupy.

Pour jelly into base of a 4-litre (16-cup capacity) trifle dish. Top with half of the strawberries and raspberries, allowing them to sink into jelly. Refrigerate for 2 hours or until set.

Meanwhile, repeat jelly preparation with remaining jelly crystals, boiling water, prosecco and ¹/₂ cup cold water. Transfer to a heatproof bowl, set aside to cool for 10 minutes, then refrigerate for 1 hour or until jelly is almost set, but still slightly wobbly.

Trim brown edges off cake and cut crossways into 6 slices. Arrange slices, overlapping, on top of jelly in trifle dish. Drizzle with Aperol.

Combine custard and orange zest in a large bowl. Spoon over cake layer, allowing custard to fill any gaps. Top with remaining jelly and scatter with remaining berries. Cover and refrigerate overnight.

For Aperol syrup, put sugar and water in a small saucepan on low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Boil, without stirring, for 5 minutes or until syrup slightly thickens. Remove from heat, stir in Aperol and set aside to cool completely. 

Just before serving, beat cream, icing sugar and vanilla until soft peaks form. Drizzle trifle with Aperol syrup, cream, extra berries, almonds, Raffaellos, meringue kisses and white chocolate curls.