Cut the sponge cake into small, uniform cubes (about 1-inch pieces). Allow to sit for 15 minutes.

Place a layer of sponge cake cubes at the bottom of a clear glass, using about ¼ of the glass.

Spoon chilled custard or vanilla pudding over the sponge cake, filling the glass about halfway.

Scatter a handful of mixed berries directly over the custard layer.

Repeat the layers of sponge cake, custard, and berries, aiming for at least two rounds.

Pipe a swirl of whipped cream on top and garnish with mint leaves, extra berries, and gold star decorations.

Cover with plastic wrap and refrigerate for at least 1 hour before serving.