Method
Cut the trifle sponges in half lengthways, spread each half with raspberry jam and arrange them in each individual trifle bowl.
Sprinkle half the raspberries equally over the top of the sponges pushing some down in amongst them.
Put the rest into a food processor along with sugar and whiz to a purée. Then drizzle the purée over the raspberries.
Empty the mascarpone into a bowl, give it a whisk to soften it, then add the custard, whisking them together until thoroughly blended.
Spoon the mixture evenly over the top of the raspberries in each bowl.
Place a strawberry in the centre and cover with sprinkles (repeat for each bowl). Put in fridge and leave for 10 minutes before serving.