This recipe requires a lot of chilling and cooling- try and allow a morning or afternoon to tackle this.
Grease a 900g loaf tin, then line with
cling film – as smooth as you can get it.
Use 1 long strip of baking parchment to line
the base and ends of the tin, leaving some
sticking up at each end to help you pull the
loaf free later. Criss-cross another piece of
parchment to line the base and longer sides.
For the cream layer, soak the gelatine in
cold water. Gently warm the cream and
sherry in a saucepan. When the gelatine is
softened, squeeze out excess water, take
the cream off the heat and stir in the
gelatine until dissolved. Gently whisk in the
mascarpone and icing sugar until smooth,
then scrape into the tin and bang a couple
of times to level. Chill until set – about 1 hr.
Start each following layer while the
previous layer is chilling. For the custard
layer, soak the gelatine in cold water.
Make up the custard following pack
instructions, but using the quantities
we’ve given. When the gelatine is soft,
squeeze out excess water, remove the
custard from the heat and stir in the
gelatine until melted. Lay cling film directly
on the surface of the custard to stop a
skin forming, then cool. Once room temp, scrape into the tin on top of the set cream
layer, as above. Chill again until set.
Make up the raspberry jelly following
pack instructions but using 300ml water.
Whizz with 150g of the raspberries, then
sieve. Cool to room temp, then scatter the
remaining raspberries over the set custard
layer in the tin. Pour over the raspberry
jelly and chill until the jelly is almost set.
Trim the brown edges from the Madeira
cake, then cut it lengthways into big slices
1.5-2cm thick. Cover the jelly with sponge,
like a puzzle, using as few bits as possible.
Push slightly into the jelly to stick, then
cover in cling film and chill until completely
set, ideally overnight.
To serve, turn the tin upside-down onto
your serving plate. Ease the loaf from the
tin using the overhanging parchment and
gently peel off the cling film, then the
parchment. Whip the final 250ml cream
with the sifted icing sugar until thick
enough to hold its shape. Spoon into a
food bag, snip off the corner and pipe onto
the top. Scatter with sprinkles, if you like.