A Summer Trifle with Raspberries and Raspberry Puree

First of all cut the trifle sponges in half lengthways, spread each half with raspberry jam, then reform them and cut each one into 3 little sandwiches.

Now arrange them in the trifle bowl.Then make a few stabs in the sponges and sprinkle the Madeira or sherry carefully and evenly over them, then leave it all aside for half an hour so it can soak in.

After that sprinkle half the raspberries over the top of the trifle sponges pushing some down in amongst them. Then put the rest into a food processor along with the sugar and whiz to a purée, then push the purée through a nylon sieve to remove the pips. Next drizzle the purée over the raspberries. Now empty the mascarpone into a bowl, give it a whisk to soften it, then add the custard, a little at a time, whisking them together till thoroughly blended. Spoon the mixture evenly over the top of the raspberries. Sprinkle with toasted flaked almonds, cover with clingfilm and chill before serving.

The Delia Online Cookery School: You can also watch how to make Delia's Traditional English Trifle, just click the image to play