Cut your sponge cake into rough cubes and arrange them snugly into the base of your trifle bowl.

Prepare your jelly. Place the water into a small bowl. Sprinkle over the gelatin stir if needed to avoid clumps. Set that aside to bloom for 5 minutes.

Pour your Fanta and sugar into a saucepan and heat on a high temperature. When the mixture is warm, add your gelatin and mix well.

Continue to heat while mixing until it begins to boil.

Remove from the heat and set aside to cool slightly (around 5 minutes).

Pour your jelly carefully over the prepared sponge cake. I like to do this over the back of a spoon to ensure that the stream does not destroy the cake.

Store in the fridge and allow the jelly to fully set (about 4 hours).

While the jelly sets you can prepare the Fanta syrup.

Place the Fanta and sugar into a small saucepan, you can use the same one as you made the jelly in.

Simmer on a high heat, stirring occasionally for about 5 minutes, until the sugar has fully dissolved and the liquid has reduced slightly.

Mix your water and cornflour together in a small container before pouring it into your saucepan too. Mix this through quickly and keep stirring as the mixture begins to thicken. Continue heating and stirring until your mixture has become a syrupy consistency.

Remove from the heat and allow to cool fully.

Mix the sugar and cornflour together in a medium sized saucepan. Add 1/2 cup of your milk and mix until the mixture is completely lump free.

Add the remaining milk, stir and heat on a medium heat.

Continue to heat and stir constantly until the mixture thickens. Do not allow the mixture to boil.

Remove the saucepan from the heat and add in your chopped chocolate and vanilla. Leave to rest for 5 minutes before mixing through. The chocolate will have melted from the heat of the custard.

Pour the custard over the set jelly covered cake. Allow the custard to cool fully before adding your toppings (about 3 hours).

Place the cream and icing sugar into a large bowl. Whisk using an electric beater until the cream is thick and fluffy.

Dollop the whipped cream on top of your custard layer and spread evenly over the surface. Use the back of a spoon to create a swirled pattern across the surface of the cream.

Drizzle half of your Fanta syrup over top of your cream making sure to allow some to reach the edges of your bowl so the layer can be seen form the top and the sides too.

Sprinkle your grated chocolate all over the top of your trifle.

Serve immediately after decorating. Place any extra Fanta sauce in a dish on the side to pour on top of your trifle servings once they have been scooped into plates.