First, make the jelly. Follow the instructions on the packet, and then pour into the jars so that each one is about a quarter full. Don?t put the fruit in at this stage, or it?ll just sink to the bottom ? instead, pop the jars in the fridge for about an hour and a half, until the jelly is starting to turn thick and gloopy. Then mix a handful of fresh pomegranate cells into each one, and return to the fridge for another hour to set.
Next, make the sponge. Preheat the oven to 200?C (180?C fan). Cream together the eggs and caster sugar, then add the margarine and finally the self-raising flour and baking powder.
Grease a sandwich cake tin, line with greaseproof paper, and fill with the cake mix, spreading out roughly to the edges. Bake for 20 minutes, or until a fork inserted into the middle comes out clean. Let it cool in the tin for a few minutes, then turn out onto a wire rack and allow to cool completely.
When the sponge is cold, make the custard. Whisk the two egg yolks together with the icing sugar until pale and fluffy, and then beat into the mascarpone. In a separate bowl, whip the cream until soft peaks form, and then fold into the mascarpone mix with the In A Pickle Passion Fruit Curd.
Finally, whip the rest of the cream until soft peaks form. Now you can assemble the trifles ? top each jelly layer with a couple of generous spoonfuls of custard, and spread out evenly. Next, add the sponge ? you can cut it into neat rounds that fit the jars, or if that seems too fiddly, you can simply break the sponge up into small pieces and use those to create a layer.
On top of the sponge, add a layer of whipped cream. Break up the meringue nests and arrange the pieces on top to form peaks, then drizzle with a little more In A Pickle Passion Fruit Curd, fresh passion fruit and pomegranate cells. Finish each trifle with a jaunty cocktail umbrella.