Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter).

Pour the mixture over the fruit-laden cakes and let the fridge do its magic. Meanwhile, transform leftover cake slices into a rainbow of jelly beans using diverse food colorings and a touch of icing.