In a kettle boil 300 ml water. In a large bowl add the jelly crystals and add boiling water. Stir and dissolve the crystals.
As soon as they have dissolved, stir in the 600ml of cold water.
Slice the strawberries.
In a large bowl place the sponge fingers and add the mock tail and let it soften. Scatter the strawberries over the sponge fingers. Pour the jelly slowly over the sponge fingers and strawberries until they are evenly covered. Cover the bowl and chill in the fridge for 3 to 4 hours or until the jelly is set.
Dissolve the custard powder using 1/2 cup milk. In a pan bring milk to boil and add sugar. Add in the custard and keep stirring so no lumps are formed. Let it cool to room temperature. Take the bowl out of the fridge and spoon the custard on top of jelly.
In a bowl add the fresh cream and whisk with electric whisk until soft peaks form. Using a piping bag decorate the trifle with fresh cream, strawberry, blueberry and fresh mint leaves.
