Makes a large trifle
Ingredients
900g fresh blueberries
800g fresh raspberries
150g caster sugar
6 tablespoons crème de cassis (optional)
500g Madeira cake, sliced
500ml mascarpone cheese
1 litre (2) tubs custard
1 tbsp vanilla extract
600ml double cream, softly whipped
Method
1. Place the 2/3 of each of the berries and sugar in a saucepan over a low heat and simmer for 2 minutes, then pour in the crème cassis and set aside to cool.
2. Place a layer of the Madeira cake at the bottom of a large trifle bowl, and spoon the berry mix on top.
3. In a mixing bowl whisk together the mascarpone, vanilla extract and custard until smooth but make sure it doesn’t get too runny, you want it to remain slightly thick. Spoon on top of the cake and berries, followed by the softly whipped cream.
4. Chill for a couple of hours in a fridge and just before you serve decorate the top of the trifle with the reaming blueberries and raspberries.
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