1. 1

   Step 1

   Combine 750 g frozen fruit, 200 g caster sugar, and 1 litre water in a pan. Bring to a gentle simmer.

2. 2

   Step 2

   Cook for 2 minutes, then remove 6 tbsp of fruit and 150 ml of juice; set aside.

   Timer 2 min
3. 3

   Step 3

   Continue cooking the remaining fruit in the pan for 5 minutes.

   Timer 5 min
4. 4

   Step 4

   Soak 9 sheets of leaf gelatine in cold water until soft.

5. 5

   Step 5

   Blend or mash the cooked fruit, then strain through a sieve into a bowl, discarding skins and seeds.

6. 6

   Step 6

   Squeeze excess water from the gelatine and stir into the hot fruit syrup until dissolved. Cool and chill until almost setting.

7. 7

   Step 7

   Prepare custard using 75 g custard powder, 1.2 litres milk, and 50 g caster sugar according to package instructions. Let cool.

   Timer 10 min
8. 8

   Step 8

   Place 2 cubed madeira cakes into a large trifle bowl.

9. 9

   Step 9

   Drizzle the reserved fruit, juice, and 4 tbsp sherry over the cake.

10. 10

    Step 10

    Spread a layer of custard over the cake, pressing it against the sides. Chill until set.

11. 11

    Step 11

    Pour the slightly set jelly over the custard layer and chill until firm.

12. 12

    Step 12

    Whip 450 ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until stiff peaks form.

13. 13

    Step 13

    Spread the cream over the jelly layer.

14. 14

    Step 14

    Garnish with 2 crushed amaretti biscuits and serve.

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