Orange and raspberry trifle

For the orange jelly:

500ml of fresh orange juice

4 sheets of platinum grade leaf gelatine

100ml cold water

50g caster sugar

For the trifle sponge:

170g self-raising flour

115g butter

115g caster sugar

2 eggs

For the orange custard:

150ml double cream

375ml whole milk

1 vanilla pod

4 egg yolks

20g cornflour

75g caster sugar

Juice and zest of one orange

For the raspberry compote:

300g fresh or frozen raspberries

50g caster sugar

Juice and zest of one orange

Juice of half a lemon

For the fresh fruit layer:

4 oranges

250g fresh raspberries

For the cream:

500ml fresh cream whipped with 1 tbsp caster sugar and 1 tsp vanilla extract