Easy trifle

Method

1. Put the fruit and sugar in a saucepan. Cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the berries and juice to a bowl, stir in a tablespoon of cassis and set aside to cool.

2. Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat and add the remaining cassis.

3. Soak the gelatine leaves in a bowl of cold water for 5 minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid. Add to the fruit in the pan and stir until the gelatine has completely dissolved. Remove from the heat and transfer the jelly mixture to a bowl. Allow to cool, then chill in the fridge until nearly set (you want a softly wobbling jelly).

4. Cut the madeira cake into 1cm/½in slices. Give the fruity jelly a stir – it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter).

5. For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge.

6. Whip the cream until soft peaks form when you remove the whisk. Spoon the cream over the top of the trifle, starting from the outside and working in. This will prevent the cream sinking into the custard.

7. Chill the trifle for an hour before serving. Finish with a scattering of toasted almonds.