The right way to layer a trifle?!

[Atrifleconfused]

I’m trying to pretend I’m not stupidly hungover and model mother and wife and making a trifle for after Sunday dinner...

I have the sponge in the oven, sherry in the cupboard and jelly setting in the fridge but I can’t seem to decide, between all the varying recipes online the right way to layer a trife..

Should I add sherry if there is jelly in it and if so I add this to the sponge or the cream

I have frozen berries should they be added to the jelly or a layer in its own right or leave them out altogether.

Should I add raspberry jam and if so where?!

And Cadbury’s flake all over the top (like my mum used to make) or toasted flakes alongside...

Mumsnet help...my head hurts!!

I've always struggled with getting Birds custard the right thickness, it's either a bit runny or so thick you can slice it with a knife.

So for the Christmas just gone, I bought a tub of M&S extra thick custard (I think it was in the posh gold branded range, don't know if they do it all year round) and that was spot on.

For the whipped cream, don't over whip it so it is still a litle soft and spreadable. I suppose piping might also be an option but I like to go for the non faffy simple method.

Thanks all

It was really good and looked like a trifle which is the most important part!!

I quite liked the sherry flavour to the sponge but I only added a little as there was hardly any left because it was for the kids and I think in future I would use fresh berries rather than the frozen Forrest fruits but all bowls were licked clean so I’ll take that as win.

No hangover yet but I’m still lying down so there is always time!!!

Also @picklemepopcorn

The posh custard set quite well, before I added the cream but I did pop it back in the fridge for a hour between the layers so that might have helped