Method

• 1.
  Cut the madeira cake horizontally.
• 2.
  Spread both cut sides with jam, then cut into small cubes. Place in a large bowl with half the strawberries.
• 3.
  Puree the remaining strawberries with 1 tablespoon of the caster sugar in the small bowl of a food processor or in a blender. Add the puree to the cake and toss gently to combine. Sprinkle with the wine or sherry. Divide the mixture evenly among 4 heatproof glass dishes or cups and pour over half the custard.

• 4.
  Preheat the grill to high. Beat the mascarpone and remaining custard together until thick. Spread over the trifles then sprinkle with the remaining 2 tablespoons caster sugar. Place the trifles under the grill until the sugar melts and caramelises. Alternatively, use a domestic blow torch to caramelise.