750g mixed fresh berries, sliced if needed
6 sponge finger biscuits, broken or cut into pieces
2 tbsps sherry

Jelly
1 cup boiling water
1 tbsp powdered gelatine
1 cup 100% pomegranate juice

Custard
2 tbsps custard powder
2 tbsps Chelsea LoGiCane Low GI Cane Sugar
1 1/2 cups skim milk
1 tsp vanilla extract

1. Jelly: put 80ml (1/3 cup) boiling water in a medium heatproof bowl. Sprinkle over the gelatine and stir until dissolves. Pour over the remaining boiling water and stir in the pomegranate juice. Set aside to cool for 30 mins. Pour the pomegranate mixture evenly between six small serving dishes. Place in the fridge for 4 hrs, or until set.

2. Custard: meanwhile, put the custard powder and sugar in a small saucepan. Gradually whisk in the milk until smooth. Cook over medium heat, stirring, until the custard thickens and comes to a simmer. Stir in the vanilla extract. Transfer to a bowl and push a piece of plastic wrap down onto the surface. Set aside to cool.

3. Top the jelly with the sponge finger biscuits and brush with the sherry. Top with half of the berries. Whisk the custard again and pour over the fruit. Top with the remaining fruit and serve.