Put your gelitine leaves in a bowl of cold water. Add your champagne to a pot or pan, bring to a boil then reduce the heat and simmer for a couple of minutes until all that sugar dissolves and you end up with a syrup. Turn the heat off, take your softened gelitine leaves and squeeze out the excess liquid then add to your hot syrup. Stir through until those gelitine leaves have dissolved, transfer the liquid to a bowl and place in the fridge for 2-4 hours until it sets into a jelly.

Put your frozen berries, sugar and lemon juice in a pan, Bring the mixture to a boil, reduce the heat and then simmer for about 3-4 minutes until you have a nice dark and slightly jamified berry mixture. Set aside to cool.

Place the extra berries into a plate lined with kitchen paper to defrost. These will be used as garnish.

Whisk the cream in a bowl and stop as soon as the cream is thick and smooth. Next, add your baileys and sift in your icing sugar getting rid of any lumps. Then just use a spatula or wooden spoon to gently stir through. Place in the fridge for the time being until you are ready to construct your trifles.

Tear and break your cake up into little pieces that will fit nicely into your glasses.

Once everything is ready it's time to construct your trifles. Spoon some the berry compote mixture in your desired glasses for your first layer.

Add in some of your cake mixture for your second layer.

Get those berries that you thawed out earlier, then add a few placing them up against the glass so it makes a nice presentation.

Spoon in some of the baileys cream as your next layer.

Add a few more of those thawed berries.

Spoon in 3-4 nuggets of the champagne jelly as the final layer.

Place in the fridge until ready to be served.