For me, the trick is to remember that no trifle is better than the sum of its parts. Pay attention to the provenance of its components, give them some love and what could be nicer than a heady combination of tart fruit, creamy vanilla-sodden custard and sweet sponge. For this reason I always make my own custard, and as well as using jam and jelly layers I make a raspberry syrup to add a fresh fruity hit.
Enjoy! Great for any celebration dessert.