Start by scattering raspberries and hulled and quartered strawberries into a large trifle bowl. Pour over 1 pouch of just-prepared jelly (we used raspberry) and leave in the fridge for at least 3 hours or overnight.
Once set, cover with a layer of our Christmas cake (save the icing for another time) then equal amounts of ready-made custard and whipped cream. Finish with toasted almonds then dig deep.
Find more top Christmas tips in our complete guide to the festive season.