Method

• 1.
  Place 250ml (1 cup) of the wine in a saucepan over medium heat for 1-2 minutes.
• 2.
  Place half the gelatine in a bowl of cold water for 1 minute to soften, squeeze dry and add to the wine. Stir until dissolved. Pour a little into the base of each mould then refrigerate for 10 minutes to set. Place 6 raspberries on the jelly and top with remaining wine mixture. Refrigerate for 1/2 hour to set.

• 3.
  Meanwhile, place custard and 50ml of the wine in a saucepan over medium heat for 1 minute.
• 4.
  Soften remaining gelatine leaves in cold water for 1 minute, squeeze dry then add to the custard and stir to dissolve. Set aside to cool slightly.
• 5.
  Lightly whip the cream, fold into the custard and pour into the moulds leaving about 2cm to the rim. Return to the fridge for 1/2 hour to set.
• 6.
  Cut peaches into thin slices, and place on the set custard. Slice cake through middle and cut out rounds roughly the size of the top of each mould. Place cake rounds on top of peaches and brush with remaining wine. Cover and refrigerate for 1 hour.
• 7.
  Dip base of trifle moulds in warm water for a few seconds to soften, turn out and serve with the whipped cream.