For those of us who grew up in the 1970s the word ‘trifle’ seems to refer to two dishes bearing the same name: one made from scratch with fresh ingredients, and one where everything came out of tins and packets.
When you make a trifle from scratch, it is a real treat, albeit one that takes a little time. You can tackle things in stages, though, and you do want to give the jelly time to set before adding the custard.