Method

• 1.
  For the jelly (flavoured gelatine), put the gelatine leaves into a small bowl, cover with very cold water and leave to soak for 5–10 minutes until completely soft. Usually 1 gelatine leaf can set 250 ml/8 fl oz (1 cup) liquid, so check the packet instructions.
• 2.
  Meanwhile, put the raspberries, caster (superfine) sugar and 375 ml/13 3/4 fl oz (1 1/2 cups) water into a heatproof bowl, cover the bowl with clingfilm (plastic wrap) and set over a large saucepan of gently simmering water. Heat for 10–15 minutes to about 50–60°C/122–140°F to avoid stewing the raspberries. Strain the liquid into a heatproof bowl, squeeze the gelatine to remove the excess water, then add the squeezed-out gelatine leaves to the raspberry infusion and stir until the gelatine has dissolved. (If the infusion is cold, warm a quarter of the mixture and gently mix the gelatine into that, then stir the warmed mixture into the remaining raspberry infusion.)
• 3.
  To build the trifle, cut each of the sponge (lady) fingers into 3 pieces and put into the bottom of a 1 litre/34 fl oz glass bowl or 6 individual trifle or sundae dishes. Pour the wine and sherry over the fingers and leave to soak for 5–10 minutes. Meanwhile, put the jam and a little water to loosen, if necessary, into a small saucepan and heat over a low heat for 5 minutes until warm. Carefully spread the jam over the sponge fingers, then sprinkle with the fresh raspberries. Pour in the cool liquid raspberry jelly, filling to about a third of the glass, then cover and leave to set in the fridge for 1 hour.
• 4.
  Meanwhile, make the custard. Once the jelly has set, pour the custard over the layer of jelly, filling to another third of the glass. Set aside.
• 5.
  For the syllabub, whip the cream using electric beaters or in a stand mixer fitted with a whisk attachment to almost soft peaks. Put the icing (confectioners’) sugar into a medium bowl, add the sherry and lemon juice and stir until the sugar has dissolved. Pour the mixture into the cream and briefly whisk until just combined.
• 6.
  Spread or pipe the syllabub over the top of the custard, then chill in the fridge for 1 hour, or ideally overnight.
• 7.
  Decorate with toasted flaked (slivered) almonds and cocktail cherries and serve.