Easy Christmas trifle

Mix the orange juice and the Cointreau. Dip each finger in the orange mix and place it on the bottom layer of the tin. Whip the cream with the icing sugar until it forms stiff peaks.

Leaving some berries on the side for decorations, cut the strawberries and combine with the raspberries, blueberries and sugar, crushing the fruits a little to release the juice. Spread half the mixture over the biscuits, creating an even layer. Top with half the Ambrosia Ready To Eat Devon Custard and finally half the whipped cream. Repeat layers one more time.

Top with blueberries, the remaining strawberries and raspberries and fresh mint leaves.