½ cup Chelsea Caster Sugar
¼ cup water
¼ cup fresh lemon juice
1 Tbsp sherry
1 cup raspberry jam
4 cups fresh mixed berries
2 cups thickened cream
2 Tbsp Chelsea Icing Sugar
1 sponge cake

In a small saucepan, bring Chelsea Caster Sugar, water, lemon juice and sherry to a boil, for 1-2 minutes, stirring to dissolve sugar. Turn off heat and let syrup cool.
In a bowl, combine jam with 3 cups fresh mixed berries, mashing slightly.
In a large bowl, whip cream and Chelsea Icing Sugar to stiff peaks.
Slice sponge cake roughly into 2cm thick pieces; brush each side of slices with syrup. Place ½ of the sponge slices snugly into a trifle dish or glass bowl, trimming edges if necessary. Spread ½ of the berry mixture, then ½ of the whipped cream over this first layer.
Repeat to make one more layer. Garnish with remaining cup of fresh berries. Refrigerate until ready to serve.

Tip: This recipe can be made up to 24 hours before serving.