You can use any variety of jam for both desserts, whatever is open and in need of finishing up. But thick, darker-hued jams ...

Jelly is strained, resulting in a smoother, gel-like product. Meanwhile, the fruit chunks in jam are left ... or wedging between layers of fluffy cake. If canning is your jam, the autumn months ...

Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter). For the custard layer, put the mascarpone ...

This oh-so-pretty pudding is wrapped in ladyfingers and contains layers of jelly and set custard decorated with fresh fruit. For this recipe you will need a deep, 20cm/8in springform cake tin ...