Chocolate Sponge Roll & Strawberry Trifle

Method

1. Place jelly and 11/2 cups boiling water into a bowl and stir until crystals dissolve. Add 3/4 cup cold water and stir until combined. Pour into a lamington pan and cool. Cover pan with plastic wrap and refrigerate for 2 hours or until set.
2. Place jam into a small saucepan over a medium heat. Cook, stirring occasionally, for 5 minutes or until softened. Pour into to a fine sieve over a small bowl, stirring with a spoon to strain. Cool.
3. Using an electric beater, beat cream until firm peaks form. Place 1 row of sponge slices around the side a 10-cup capacity trifle bowl. Continue to fill centre with sponge cake up to top of sponge line. Drizzle jam over sponge cake. Roughly chop jelly with a flat edged knife and place over sponge. Top with one third of the berries, chocolate custard and cream, finishing with the remaining berries. Sprinkle with honeycomb and refrigerate for 30 minutes. Serve.