I chanced upon this recipe from Better Homes and Garden magazine... about 3 years ago, while waiting for Mr H Jr to finish his violin lesson...This triffle is a bit different from the triffle that I used to make, all back to basic...using fresh ingredients for the custards...

For the jelly base:

• 1 packet of red jelly crystal (use aeroplane jelly or Nona jelly crystal), follow instruction on the packet.
• 1 sponge cake (sponge fingers or 'bahulu')
• 6 tbspn orange juice
• option: 6 tbspn red jam or fresh strawberry or berries

Arrange the sponge cake or fingers in a clear bowl. Pour orange juice onto the cake. Spoon over the jam or spread the berries. Pour in the jelly mixture. Let it cool and place it in the fridge.
For the custards:

• 5 egg yolks
• 5 tbspn sugar
• 1 teaspn vanilla essence
• 3 tbspn plain flour
• 600 ml milk

Whisk the egg yolk and sugar in a mixing bowl. Add vanilla essence, flour and mix well. Heat milk in a saucepan until almost boiling. Pour the hot milk into the egg mixture and stir with a whisk. Pour the custard mixture back into the saucepan. Keep stirring over low heat until its thickened. Sieve the mixture and let it cool. Pour the cooled custard over the set jelly and refrigerate.
Final layer: Whisk double cream until set and spread it over the custard. decorate it with whatever takes your fancy... with fresh fruit or '100s and 1000s'...

Alternative for the custards: Mix about 3 tbspn of custard powder with 1/2 cup of milk. Mix it well. Heat 400ml of milk in a saucepan until about to boil. Pour in the custard mixture, sugar (4 tbspn or more depending on your liking) and stir well until thickened... Leave it to cool and pour over the jelly.