Classic sherry trifle

Put 750g frozen summer fruit in a pan with 200g caster 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 9 sheets leaf 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. Keep the remaining liquid.

Squeeze excess water from the gelatine, add to the hot fruit syrup reserved from the pulp above and stir to dissolve. Cool, then chill until on the point of almost setting.

Make the custard according to pack instructions with 75g custard powder, 1.2 litres milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.

Pile 1½-2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.

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 300-450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.