Raspberry and hazelnut trifle

1.Place jelly crystals in a medium heatproof bowl. Pour 1 cup boiling water into bowl; stir until dissolved. Add 3/4 cup cold water; cool. Pour jelly into a shallow, rectangular airtight container. Seal and place in fridge for 3 hours or until set. Chop coarsely.

2.Using an electric mixer, beat cream cheese and icing sugar in a medium bowl until light and creamy. Beat cream in a separate bowl until soft peaks form. Gently fold cream into cream cheese mixture with liqueur.

3.Arrange half the sponge in a 3-litre (12-cup) glass serving bowl. Top with half the jelly, half the custard and half the cream cheese mixture. Repeat layers, finishing with cream cheese mixture. Cover with plastic food wrap; chill for 4 hours. Serve sprinkled with hazelnuts and raspberries.