For white chocolate cream, place the gelatine and water in small bowl and allow to bloom.
Bring the milk and cream to the boil in a medium saucepan.
Meanwhile, whisk egg yolks and sugar in a medium bowl, then pour over the hot cream mixture, whisking continuously.
Pour the mix back into the saucepan and simmer until thickened,
Place the white chocolate and gelatine into a large bowl and pour over the hot mixture, whisking until smooth.
Place into a container and cover the surface of the cream with clingfilm. Refrigerate overnight to set.
Make the raspberry jelly according to packet instructions, pour into a trifle bowl and allow to set overnight.
For chocolate curls, gently melt chocolate in a bowl set over pot of simmering water.
Spread the melted chocolate thinly onto the surface of an upturned baking tray with a palate knife and allow to set at room temperature (about 2 hours).
Drag a knife along the surface of the chocolate at about 45 degree angle to form curls. Store in the refrigerator.
Meanwhile, for sponge, preheat oven to 170C and grease two 20cm round cake tins.
Beat together the sponge ingredients in a stand mixer until a smooth batter forms.
Divide the mix equally between the two cake tins and bake for 20 minutes or until golden and cooked through. Cool on a wire rack.
To assemble, cut the sponge to fit snugly in the trifle bowl. Add the first sponge layer and brush liberally with raspberry jam, followed by a layer of raspberries.
Whisk the white chocolate cream in a bowl and spoon on top of the raspberries.
Add the second sponge layer and brush with jam. The trifle can be stored in the refrigerator overnight at this stage,
Just before serving, whisk the cream, sugar and vanilla to firm peaks and spoon it on top of the sponge.
Decorate the trifle with meringue, nougat, chocolate curls and a dusting of freeze dried raspberries.
