225g slab sponge cake, cut in to 24 cubes 1 cup ready-made lime jelly, roughly chopped 4 kiwifruit, peeled, chopped 1 cup low-fat vanilla custard 1 tablespoon flaked almonds, toasted Instructions Step 1 Place one-third of the sponge into a 5-cup capacity glass trifle bowl. Spoon half the jelly over sponge. Step 2 Top with half the kiwifruit, one-third of the custard, and half the remaining sponge. Repeat layering, ending with sponge cake, then custard. Sprinkle nuts over top. Serve.