If you don’t want to add the Turkish delight,
move on to step 2. Snip the Turkish delight
into pieces with kitchen scissors into a large
bowl and add a few tablespoons of water.
Microwave on High for 1 min, stirring after
30 secs, or until dissolved and smooth. Tip
in the custard and stir together.
Break the cake into rough chunks and divide
between 6 sundae dishes or serving glasses.
Mix half of the raspberries with the orange
juice in a bowl and crush gently with a fork
to break the fruit up slightly. Spoon over the
cake layer. Cover with the custard, then leave
to cool in the fridge for at least 30 mins.
Can be made up to 1 day ahead. To serve,
top the trifles with a dollop of crème fraîche,
the remaining raspberries and a sprinkling