Place the jelly crystals in a heatproof jug, add the boiling water and stir until dissolved. Drain the raspberries in a sieve over a bowl and reserve 1 cup of the drained syrup. Combine ¼ cup of the syrup with ¾ cup cold water. Mix into the jelly and pour into a trifle dish. Scatter in ¼ cup of fresh raspberries. Chill until set – 1-2 hours.
While the jelly is setting, use a serrated knife to trim the brown outer layer off the trifle sponges. Spread the sponges liberally with jam and cut into chunky cubes.
Line and fill the trifle bowl with the cake cubes, meringues, fresh raspberries, and chocolate drops. Scatter over the canned raspberries and drizzle with just enough of the syrup mixture to moisten. Pour in the custard and chill until ready to serve.
To serve: Combine the Anchor Cream, sugar and vanilla and whip to soft peaks. Pile onto the trifle and decorate with the reserved meringues, raspberries, and other decorations if desired.
To make chocolate curls, warm a wrapped bar of dark chocolate in your hands until the edges are a little softened. Then unwrap and use a vegetable peeler to peel curls off the sides.