- For the base
- For the custard
- For the topping
300ml/½ pint whipping cream
- 300ml/½ pint whipping cream
- Put the fruit into a saucepan, add the sugar, then 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, then set aside to cool.
- 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.
- Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatin from the water and squeeze out the excess liquid.
- Add the gelatine to the fruit in the pan and stir until it has completely dissolved. Remove from the heat, and transfer the jelly mix to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly.
- 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).
- 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.
- Whip the cream until soft peaks form when you remove the whisk from the mixture.
- Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard.
- Chill the trifle for an hour before serving.
- Finish with a scattering of toasted almonds.