Make the jelly according to the instructions. Let it cool down and allow to set in the fridge.
Make the custard by warming the milk on medium heat. Add the sugar and custard powder to a small bowl with a bit of water and make a paste. Take a bit of the milk and add it to the mixture. Add this to the milk when the milk almost reaches boiling point and stir all the time. Let it thicken while stirring continuously. Set aside to cool down completely. A good store-bought custard can work as well, but it must be a good type made with full cream milk.
Take a glass bowl that you fancy and fill the bottom with a layer with the chocolate, cherries and cake. Sprinkle brandy or liquor over.
Break-up the jelly somewhat with a fork and add chunks of each colour to your liking on top of the cake and cherry layer. Pour the cooled down custard over.
Beat the cream (not to firm), add the castor sugar and vanilla and spread mildly over the custard layer. Decorate with fresh berries, fresh mint leaves and more chocolate.
You can also do layers until all ingredients are used. In olden days, a trifle consisted of only 3 elements, stale cake softened with fruit juice and or some alcoholic beverage left over, sweetened jelly made red with a custard made with egg yoks
Recipe Notes
Freeze any leftover cake, even fruit cake. It is perfect for this dish.