For the Jelly Layer:

1. Make the jelly following packet instructions. Pour into a 20cm straight-sided trifle bowl. Allow to almost set then add ± 200g of the strawberries and the raspberries. Make sure that the berries are submerged in the jelly. Place in the fridge for 4 hours to set.

For the Honey Syrup:

1. Combine the 100g honey, the muscadel or orange juice, water and the vanilla seeds in a small saucepan on medium heat and stir to combine. Allow to come to the boil, then remove from the heat and cool down to room temperature.
2. Cut the boudoir biscuits in half. Use half of the biscuits to make the first layer by dipping them briefly into the honey syrup and placing them on top of the set jelly layer.

For the White Chocolate & Honey Cream:

1. Place the chocolate and 150ml of the cream in a saucepan. Stir for 5 minutes over low heat or until chocolate melts. Set aside to cool to room temperature.
2. Combine the cooled chocolate mixture, mascarpone, honey, and remaining cream in a bowl. Use electric beaters to whisk until firm peaks form (do not overbeat).

To Finish:

1. Use the remaining strawberry halves to line around the edge of the bowl to decorate. Fill the bowl with half of the white chocolate honey cream and place in fridge for 1 hour or more to set.
2. Repeat with the rest of the dipped boudoir biscuits and white chocolate honey cream. Place in fridge for a few hours or overnight to set.

To Garnish:

Top with the Lindt balls, more strawberries and raspberries, and a generous drizzle of First Choice Honey.