Make up the custard to makers instructions with boiling water, then add the white chocolate and mix well until melted

Slice the sponges in half horizontally and spread evenly with the jam. Replace the top then cut into small cubes and place half in the bottom of a large bowl, then sprinkle with the sherry.

Sprinkle over half the mandarins and cover with half the custard/chocolate mix

Add the rest of the sponge, then the rest of the fruit and top with the rest of the custard

Chill really well, best really overnight

When ready to serve, whip the double cream, icing sugar and vanilla together, do not over whip. Pile into the set trifle.

Sprinkle with plenty of grated chocolate and decorate with piped cream, cherries and nice long spears of angelica. Top with a little grated white chocolate and serve

Soak the gelatine leaves in cold water for 5 minutes to soften

Meanwhile, pour the pomegranate juice and 125ml water into a pan with the sugar and gently heat until the sugar has melted

Squeeze the excess water out of the soaked gelatine then add the gelatine to the warm water and juice. Melt slowly over a very low heat until the gelatine has dissolved, but do not allow to boil.

Add the Champagne and stir well to thoroughly mix. If the liquid has a froth on the top, just leave to stand for a few minutes.

Divide the mixture between 4 - 6 Champagne glasses and chill well overnight to set

To serve the next day, decorate with pomegranate seeds, whipped cream and cherries