For the base:
500g frocen summer
50g caster sugar.
2 tbsp blackcurrant or
500ml apple juice.
5 sheets leaf gelatine.
250 g madiera cake.
For the custard:
For the topping
hazelnuts , to
serve the toppig.
1-Put the fruit into a saucepan, add the
sugar then cook gently until the sugar
has dissolved and the liquidis slightly
syrupy.Remove half of the berries and
juice to a bowl, stir in a tableespoon
of classic, then set asideto cool.
2-Add the apple juiceto the fruit in the
pan, and bring to a simmer. Taste the
fruit, and a little more sugar if
necessary,remove from the heat,and add
the remaining classis.
3-Soak the gelatine leaves in a bowl of cold
water for five minutes, util soft and
floppy.Lift the gelatin from the water and
squeeze out the excess liquid.
4-Add the gelatine to the fruitin 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.
5-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).
6-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
7-Whip the cream until soft peaks form
when you remove the whisk from the
8-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.
9-Chill the trifle for an hour before
10-Finish with a
scattering of toasted