To begin, preheat your oven to 180°C (160°C fan). Crumble the rye bread by hand or pulse briefly in a food processor until you have coarse, even crumbs. Avoid reducing it to a powder; texture is key.

Melt the butter in a frying pan over medium heat. Add the crumbs, sugar and cinnamon. Stir constantly for 5 to 7 minutes until golden and lightly crisp. Spread on a tray and toast in the oven for 5 more minutes to deepen flavour. Let them cool.

While the crumbs cool, place the jam in a small saucepan. Add the water and cloves. Gently heat over low heat until the mixture loosens slightly, just enough to spoon easily. Allow it to cool to room temperature before layering.

In a mixing bowl, whip the double cream with icing sugar and vanilla until soft peaks form. Take care not to over whip; the cream should be smooth and airy, not stiff or grainy.

To build the trifle, choose individual glass dishes or one medium glass bowl. Begin with a generous spoonful of rye crumbs as your base layer, gently pressing them into an even layer without compacting.

Spoon over a layer of the spiced jam mixture, spreading it gently to cover the crumbs. A light hand is important to keep the layers distinct and visually appealing.

Add a layer of whipped cream, smoothing it gently with the back of a spoon. Repeat the layering sequence: rye, jam, then cream. Aim for two full sets of layers for balance and richness.

Finish with a final dollop of cream on top. Garnish with grated dark chocolate or a light sprinkle of the toasted rye crumbs. A few fresh berries or mint leaves can add colour and brightness.

Chill the trifle for at least 2 hours to allow the flavours to meld and the layers to settle. Serve chilled with small dessert spoons. This dessert is best enjoyed fresh, but it can be made a few hours in advance for a deeper infusion of flavour.