Raspberry trifle fridge cake

Method

• step 1

  Put the caster sugar in a small pan with 50ml of water. Heat until the sugar is just dissolved then tip in the raspberries and take off the heat. Crush the raspberries with a fork then leave to cool. Stir in the sherry.

• step 2

  To make the custard cream put the mascarpone in a bowl with the custard powder, then briefly whisk. Beat in the custard, then gradually beat in the cream until thick. Beat in the vanilla and icing sugar.

• step 3

  Dip the sponges in the sherry mixture then use them to line the bottom of a 23cm springform cake tin. Make a single layer and push them really close to each other so there are no gaps. Spoon over a half of the crushed raspberries and pat them down.

• step 4

  Spoon over half of the custard cream then add another layer of dipped sponges and some more raspberries. Add the remaining custard cream and smooth out. Put in the fridge for 30 mins.

• step 5

  Make the jelly but only use half the water advised on the pack, then leave to cool. Take out the cake and pour over the cooled jelly – you probably won’t need all the jelly so let the remainder set for another time. Put the cake back in the fridge overnight.

• step 6

  To finish the cake, toss the raspberries with the icing sugar and leave to macerate until glossy. Run a knife around the top to loosen the jelly then unclip the tin and slide onto a plate. Scatter over the raspberries to serve.