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Start with the dish you are using. Ideally use a trifle dish as they are perfect for serving the trifle, but equally you can use a clear roasting dish that is deep enough to build up the layers.
Open the jelly sachets and put the crystals in a large jug or bowl with a spout.
Take half the lemonade (400ml) and bring to the boil in a pan, then remove from the heat and pour straight into the jug.
Make sure to whisk quickly so everything dissolves fast.
Now add the remaining 400ml lemonade and pour the whole lot into the trifle dish.
Leave to cool and then set in the fridge.
When you’re ready to assemble the trifle, slice up the Madeira cake and place on top of the jelly in an even layer, brushing some lemonade on top to moisten the cake.
Chop up the strawberries, mix with the lemon juice and zest and place onto the cake in an even layer.
Pour in the custard in an even layer.
Whip up the double cream with the icing sugar and vanilla bean paste.
Spoon right on top in peaks.
Chill for hours before serving to get the best of this dessert.
TIP: This trifle can be frozen, so if you have any leftovers, divide into individual portions and pop into freezer containers.