1. In a small pot over medium heat, add the carton of Parmalat PureJoy Berry Nice Fruit Juice, add 1 cup of blueberries and bring to the boil. Once the blueberries have softened and the mixture is a dark purple colour, remove from the heat and allow to cool slightly.

2. In the meantime sprinkle both sachets of gelatine over ½ cup of cold water in a small bowl and allow the gelatine to “bloom” or absorb all of the water for about 10 minutes.

3. Once the gelatine has firmed up, add it into the warm berry juice mixture and stir until all of the gelatine granules have dissolved. Once fully dissolved pour ½ of the mixture into the medium-sized trifle dish and place into the refrigerator for about an hour or until completely set. Store the remaining jelly at room temperature until the jelly is required for a second layer. *Chef’s Tip: Setting time may differ based on fridge strength. Prepare the trifle the day before needed to ensure sufficient setting time.

4. While the mixture is setting, place one cup of the blueberries into a small saucepan with ¼ cup water and 1 tablespoon of lemon juice. Place this on medium heat and allow the berries to breakdown and reduce into a compote-like texture and remove from the heat.

5. Once the jelly mixture has almost set, place ½ of the Cremora Coffee Creamer and ¼ cup of the water in a large mixing bowl and whisk with an electric beater until fully combined. Add ½ of the condensed milk and whisk until fully combined and airy. While continuously whisking slowly add ¼ cup of lemon juice. The mixture will slowly start to thicken. Once fully combined, set aside. *Chef's Tip: This step makes enough Cremora mixture for one layer as it sets quickly at room temperature - the mixture for the second layer will be made in step 8.

6. Once the jelly has set, remove the dish from the refrigerator and pack a single layer of lady finger biscuits over the jelly. Spoon half of the berry compote mixture over the biscuits. Pour the Cremora mixture over the lady finger biscuits and spread using the back of a spoon to create an even layer. Refrigerate for approximately 45-60 minutes or until set to the touch.

7. Once the Cremora layer has set, pour the remaining jelly into the trifle dish by letting it fall onto the back of a metal spoon and onto the set Cremora mixture. Refrigerate until fully set. *Chef’s Tip: pouring the jelly and allowing it to fall off of the back of a spoon will ensure the layers of the trifle are kept intact as the mixture will not fall heavily onto the previous layer.

8. Once the second jelly layer has fully set, repeat the layering of the lady finger biscuits and the berry compote, reserving a tablespoon for decoration. Repeat step 5 of making the creamy Cremora filling and spoon this mixture on top of the biscuits and compote creating height in the dish.

9. Decorate with the remaining fresh blueberries, reserved compote and silver edible balls. Refrigerate for 45-60 minutes or until set.

10. Scoop, serve and ENJOY!