Hi Guys If I am making a fruit trifle I put Jelly in it but, if I am making an alcoholic trifle I leave the jelly out... Grand Marnier is fab in a trifle ..just soak the sponge fingers or swiss roll or madelaines add some raspberry jam or a thick raspberry coulis top with a smooth lumpless custard --put on whilst still hot then it sets smoothly allow to cool in the fridge and top with some delicious chantilly cream (vanilla flavoured cream) and decorate as required with Orange segments (tinned),Angelica and some grated chocolate. hope this helps