Step 1: Prepare the Jelly

The colorful jelly layers are an essential part of the trifle, providing both flavor and visual appeal. To begin, empty the pineapple-flavored jelly crystals into a large heatproof jug. Add 500ml of boiling water to the jug and stir until the crystals have completely dissolved. Once dissolved, pour the pineapple jelly into a 13.5cm square plastic container. Repeat the process with the orange-flavored jelly, using a separate container. Set both containers in the fridge overnight to allow the jelly to firm up.

Once the jelly is set, remove it from the fridge and cut it into cubes. The cubes will be scattered throughout the trifle, creating little bursts of fruity sweetness in each spoonful.

Step 2: Whip the Coconut Cream

In a large mixing bowl, combine the thickened cream, coconut-milk powder, and icing sugar mixture. Using an electric hand mixer, whip the cream mixture until firm peaks form. The result should be light and fluffy, with a texture that will beautifully top the trifle layers. The whipped coconut cream adds a luxurious, tropical flavor that complements the jelly and custard layers perfectly.

Step 3: Arrange the Sponge Base

Choose a 20cm glass trifle dish to showcase the layers. Begin by arranging the slices of jam sponge roll upright along the sides of the dish. The sponge will create a sturdy border and help frame the trifle beautifully. After lining the sides, fill the center of the dish with the remaining sponge slices. The sponge should be packed tightly but not overcrowded, as you want it to absorb the pineapple juice and rum soak without falling apart.

Step 4: Add the Tropical Soak

Combine the pineapple juice and coconut-flavored white rum in a small bowl. Drizzle this mixture evenly over the sponge roll slices, allowing the liquid to soak into the cake. The sponge will absorb the fruity, boozy mixture, infusing it with the classic Pina Colada flavors.

Step 5: Layer the Custard and Jelly

Next, spread a generous layer of the double thick vanilla custard over the soaked sponge. The custard should be thick and creamy, providing a rich contrast to the lighter, airy elements of the whipped coconut cream and jelly. After the custard, layer half of the diced pineapple and half of the orange jelly cubes, spreading them evenly over the custard. The jelly adds a fun, colorful element to the trifle, while the pineapple offers a burst of tropical sweetness.

Step 6: Add the Coconut Cream

Spoon the whipped coconut cream gently over the top of the jelly layer. The coconut cream should be soft and airy, creating a cloud-like topping that will complement the fruit and custard layers beneath. Once the cream is spread evenly, scatter the remaining jelly cubes over the top, adding another layer of color and flavor to the trifle.

Step 7: Decorate with Fresh Fruits and Coconut Flakes

Finally, arrange the mango slices, raspberries, lime rounds, and passionfruit halves on top of the trifle. These fresh fruits will add brightness and texture, providing a delightful contrast to the creamy elements below. For a finishing touch, scatter toasted coconut flakes over the top and garnish with the reserved pineapple fronds for an elegant tropical look.