The great trifle debate…

My mother used to make trifle with a champagne finger base in a raspberry jelly with (raspberries in it) followed by a layer of yellow custard, a layer of pink blancmange and a layer of cream topped with mandarins or strawberries if I recall correctly.

My wife and all persons on her side of the family have never heard of considered using blancmange in a trifle.

Was my mum ahead of her time or just a trifle disrupter?