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To make the sponge: Preheat oven to 180°C, Gas 4 and line two 24cm sandwich tins with baking parchment. Beat eggs in a bowl until light and pale. Very slowly beat in the sugar until creamy and fluffy. Sieve in flour and fold in very gently with a slotted metal spoon. Divide between the tins. Bake for about 15min until the sponge bounces back when touched. Remove from the oven and cool on a wire rack. To make the cranberry jelly: Put the gelatine in cold water to soften for a few minutes, then remove from the water and squeeze out any excess. Set aside.

Put cranberry juice and sugar in a pan over a low heat until sugar has dissolved. Don’t let it boil. Remove from the heat, add gelatine and leave to cool. Transfer to a glass bowl and refrigerate until soft-set. It must be soft enough to pour with help from a spatula so you get lovely, even layers. To make the custard: Heat cream and half the sugar in a pan gently until it starts to steam. Whisk egg yolks and remaining sugar by hand in a bowl. Slowly add to the warm cream, using a balloon whisk to prevent lumps. Continue to beat over a very low heat until it starts to thicken. Strain through a metal sieve into a glass bowl and cool with a sheet of greased greaseproof paper on top.

The pears: Peel, slice and core the pears. Heat mulled ginger wine, water and sugar gently in a deep pan until sugar dissolves. Add pears and cinnamon stick and simmer for 15-20min. Cool in the syrup.

To assemble the trifle: Choose your prettiest individual glasses, but make sure they fit in the fridge! Place a circle of Genovese sponge in the bottom of each. Add a little pear syrup to moisten. Arrange pear slices in centre of the sponge. Pour over cranberry jelly, cover with cling film and refrigerate until set. Repeat with each glass. When jelly is set, pour on cooled custard, cover again with clingfilm and return to the fridge. When custard has set, softly whip the cream and spoon on top. Decorate with grated chocolate and serve straight away.