In a jug, mix together the Cointreau (or juice) and rose water, then evenly pour this over the sponge to soak fully. Spoon the cooled cranberry mixture on top, followed by a sprinkling of 75g of the nuts, then add the custard for the next layer.
Want to go the extra mile? Make your own custard. We have the BEST recipe for you. Just remember to not eat it all before adding it to the trifle!