Raspberry and elderflower trifle

Method

1. Preheat the oven to 200°C (180°C fan, gas mark 6). Line a baking tray with baking paper.

2. To make the sponge; cream the butter, sugar, ground almond and plain flour together with an electric whisk. Add the eggs one at a time and keep whisking after each addition.

3. Add the almond extract and mix well.

4. Spread the sponge mix onto the lined baking tray and bake for 10-12 minutes until golden brown. Once cooked, remove from the oven and leave to cool.

5. For the jelly; heat the raspberry puree, sweetened with 3 tablespoon golden caster sugar in a saucepan and when it comes to the heat, add the drained soaked gelatine and stir to dissolve.

6. Pour the jelly mixture into a deep baking tray lined with cling film and refrigerate to set.

7. In a bowl, soften the mascarpone cheese and add the vanilla custard. Stir and mix well and keep aside.

8. In another bowl add the raspberries and the elderflower cordial. Gently stir to coat the raspberries.

9. Cut four large and four small discs out of the sponge, using round pastry cutters.

10. Take 4 individual glass bowls and put the smaller sponge discs at the bottom of the bowl and drizzle with some kirsch. Then add some mascarpone cream mix, followed by the raspberries. Add another layer of cream, then the layer of sponge and more kirsch and finally more cream on the top. Spoon some raspberries in the middle and any remaining juices from the raspberries.

11. Finally take the jelly out from the fridge and place a piece of greaseproof paper over the top , invert and carefully peel off the cling film from the jelly. Cut the jelly into cubes and place them on the cream around the raspberries. Dust with icing sugar and serve.