Jelly:
1. Place 7g powdered gelatine in a small bowl.
2. Add 3 tbsp cold water and leave for 5 minutes to bloom.
3. Warm about 150ml of the cider gently (don’t boil).
4. Stir in the bloomed gelatine until completely dissolved.
5. Mix with the remaining cider and fruit.
6. Pour into trifle

Trifle:
1. Soak sponge with cider.
2. Layer with fruit and custard.
3. Top with whipped cream.
4. Chill until set.