Make sure you have enough room in your fridge to place a 3.5L trifle bowl without disturbing it for several hours.
Make the jelly. Place all ingredients except gelatin into TM bowl and cook 5 min/90°C/speed 3.
Add gelatin and blend 1 min/speed 6.
Pour carefully into trifle bowl so that you have a nice clean edge. Cool slightly before transferring to the fridge until set.
Make the White Chocolate Custard. Place all ingredients into TM bowl and cook 8 min/80°C/speed 4. Cook 3 min/90°C/speed 4. Cool almost completely. Stir occasionally with a spoon to prevent a skin forming.
Dip the sponge fingers into the brewed Crio Brü or coffee and place on top of the jelly. Slice a few strawberries and fill in the gaps. Pour custard on top of all this and allow to set in the fridge.
When the custard has set, repeat the sponge fingers and strawberry layer.
In clean dry TM bowl, whip mascarpone, cream and vanilla 5-10 sec/ Butterfly/speed 4 or until you have stiff peaks. Spread on top of the trifle.
Refrigerate for several hours to allow flavours to develop.
Decorate with sliced strawberries and chocolate shavings just prior to serving.