Put the fruit in a pan with 200g sugar
and 1 litre water and bring to a gentle
simmer. Cook for 2 mins, then scoop out
6 tbsp fruit and 150ml juice. Now carry
on cooking the fruit in the pan for 5 mins.
Meanwhile, soak the gelatine in cold
water to soften it. If you have a hand
blender, blitz the cooked fruit or mash
with a potato masher, then strain through
a sieve into a large bowl and push
through the pulp so just the skins and
seeds are left. Squeeze excess water
from the gelatine, add to the hot fruit
syrup and stir to dissolve. Cool, then chill
until on the point of almost setting.
Make the custard according to pack
instructions with the custard powder,
milk and 50g sugar to create a really
thick custard. Cover the surface with
baking paper while it cools a little.
Pile the cake into a trifle bowl, spoon
over the reserved juice and berries, then
the Sherry. Pour over a thick layer of
custard, pushing it against the side of
the dish to seal in the cake below. Leave
to cool and set with a skin – this makes
a barrier for the jelly.
When the custard is cold and set,
and the jelly is on the point of setting,
spoon the jelly over the custard and chill
until ready to complete.
Whip the cream with the vanilla and
icing sugar until just holding its shape,
then spoon round the bowl over the set
jelly. Scatter with the crushed biscuits
and chill until ready to serve.