Luxury Christmas trifle recipe

• 1 Small madeira cake
• 1 Punnet fresh raspberries
• 1 Punnet fresh blackberries
• 1 Punnet fresh strawberries
• 1 Punnet fresh blueberries
• 2 Leaves of gelatine
• 20 ml (0.7fl oz) Port
• 25 g (0.9oz) Golden Caster Sugar
• 1 Punnet frozen berries
• 250 g (8.8oz) Good quality white chocolate
• 500 g (17.6oz) Quality fresh custard
• 2 tsp Vanilla Bean Paste
• 50 ml (1.8fl oz) Water
• 6 Egg whites
• 4 pinches Popping candy/chocolate covered space dust

1. Choose four, equal sized glasses for serving.
2. Slice the Madeira cake, choose a round cutter and cut discs to fit each glass.
3. Place one piece of cake in the bottom of each glass.
4. Carefully place a mixture of the fresh fruit (3 - 4 berries) on top of the sponge in each glass, pushing the fruit to the sides so that you can see them through the glass.
5. Soak the gelatine in a bowl of cold water and set aside.
6. In a saucepan, slowly bring to the boil the port, sugar and frozen berries.
7. Once the port, sugar and berry mixture has boiled, pass through a sieve (over a bowl) to create a glossy berry syrup.
8. Reheat the syrup gently and add the gelatine, stirring occasionally until combined.
9. Using a spoon, divide syrup equally between each glass, pouring it over the fresh fruit.
10. Refrigerate for 2 - 3 hours to set.
11. To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.
12. Gently fold the fresh custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste.
13. Spoon the custard mixture over the set jelly and then place in the fridge to set.
14. While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed.
15. While the egg whites are mixing, heat the water and sugar in a saucepan until it reaches 121 degrees C (use a thermometer).
16. Carefully add the sugar syrup to the egg whites, in a steady stream, while continuing to beat.
17. Continue to whisk until the bowl cools, you should be left with a tight, very glossy meringue.
18. Take the desserts out of the fridge and sprinkle with the chocolate covered space dust
19. Place the meringue into a piping bag with a plain nozzle.
20. Pipe bulbs of the glossy meringue on top of the custard/space dust.
21. Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
22. Decorate with some of the remaining fresh fruit and enjoy.

madeira cake, fresh raspberries, blackberries, fresh strawberries, blueberries, gelatine, sugar, berries, white chocolate, vanilla, water, egg whites, dust

Taken from www.lovefood.com/guide/recipes/13733/will-torrents-luxury-christmas-trifle (may not work)