Cut the Madeira or pound cake into 2 cm cubes. Layer these cubes at the bottom of your trifle dish and drizzle the fruit-flavored liquor or juice generously over them to soak.

Heat 3 cups of cranberry juice in a saucepan until warm, then dissolve the gelatine powder in a bowl with the remaining 3 cups of cold cranberry juice. Combine both juices and pour half into the dish over the cake, refrigerating for 1.5 hours until it’s partially set.

In a saucepan, whisk together milk, caster sugar, and vanilla extract. Mix in the egg yolks and cornflour, cooking over medium heat. Stir continuously until the mixture thickens and coats the back of a spoon, then allow it to cool.

Once the jelly has set slightly, spread a generous layer of custard over it. Refrigerate again until firm.

Carefully spoon the remaining jelly over the custard layer. Scatter fresh strawberries, blueberries, and raspberries on top. Refrigerate for at least 3 hours to allow all flavors to meld beautifully.

In a bowl, beat the heavy cream with sugar and vanilla extract until soft peaks form. Spread this creamy layer atop the trifle as a delightful finishing touch before serving.

Dust the completed trifle with icing sugar and ensure each portion includes a taste of all the vibrant layers.