Raspberry and elderflower trifle

Method

1. Pick over the raspberries, removing any stems etc. Place 8 perfect ones to the side for a garnish.

2. Purée 225g of the raspberries with the lemon juice and 100g of the sugar in a blender. Pass through a fine sieve. Toss this purée with the remaining berries, and set aside for the moment.

3. Stir the remaining sugar into the mascarpone - do not overbeat because the mascarpone can split if overworked. Carefully stir the custard into the mascarpone, a spoonful at a time. Set aside.

4. Mix the elderflower cordial with the sweet sherry. Chop up the Madeira cake into bite size pieces and toss in the mixture so that the cake absorbs all the liquid.

5. To assemble the trifles, start with about 1 tablespoon of the mushy cake into the bottom of each glass or mould. Top this with a generous spoonful of the berry mix, followed by a generous spoonful of the custard mix. Sprinkle a few of the chopped hazelnuts on to this, and repeat the layers once again. These can be made up even a day in advance, and stored, covered with cling film in the refrigerator.

6. If there is room left at the top of the trifle, add a dollop of freshly whipped cream just before serving. Decorate with the reserved raspberries.

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Ingredients

454g ripe Raspberries
1/2 lemon, juice only
160g caster sugar
250g mascarpone cheese, at room temperature
225g custard
125ml elderflower cordial
150ml sweet sherry
200g Madeira cake
50g Hazelnuts, roasted, peeled and chopped
whipped cream, to decorate

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