Bloom the gelatin: Place the cold water in a bowl and sprinkle the gelatin powder over it. Mix quickly before it sets, then let it chill in the fridge for 15 minutes.

In a saucepan, add the chopped strawberries, caster sugar, lemon juice, lemon zest, and water, and let it cook on medium heat until the mixture starts boiling. Lower the heat and cover and cook for 10-15 minutes, until the strawberries have softened.

Do not crush the strawberries as this will make your jello cloudy instead of clear. Strain the liquid and reserve the strawberries, you can use them as jam in your breakfast. When straining, make sure not to push down on the strawberries to avoid cloudiness.

While the jelly mixture is still hot, add the bloomed gelatin and mix again until fully incorporated.

In your chosen assembling bowls or dish, place a layer of chopped strawberries at the bottom and top it with the jelly mixture. I prefer filling them halfway through to create a good balance. Let it chill in the fridge while you make the custard.

Bring the milk and vanilla to a boil in a saucepan on medium heat. While it boils, whisk the egg yolks, caster sugar, and corn flour in a separate bowl until they’re pale and creamy.

Once the milk starts boiling, temper the egg mixture by adding half of it to the egg yolk mix and whisking it continuously. This introduces eggs to some heat before they are transferred to the saucepan, reducing the chances of them scrambling over the heat.

Transfer the egg yolk and milk mixture back to the saucepan with the remaining milk mixture on medium heat. Keep whisking continuously until the custard starts to thicken, about 2 minutes. Once the custard is thick enough to coat the back of the spoon, remove it from the heat, add the butter, and whisk until properly combined.

Once the custard has cooled down and the jelly has set enough, start the layering process.

Create a layer of sliced pound or Swiss roll cake on top of the set jello, then fill the remaining space with the custard. Smooth it out at the top and let it chill for at least 2 hours to set the layers.

Before serving, sprinkle sugar on top of the custard and blow torch it to create a crispy sugar shell. Pipe whipped cream on top if desired and enjoy.