85g port wine-flavoured jelly crystals
450g madeira cake
½ cup sherry
500g purchased thick vanilla custard
180g punnet mulberries or blackberries
300ml pure cream, whipped
1 tbsp icing sugar
1 Place jelly crystals into a heatproof glass jug. Add enough boiling water to make 1 cup. Stir until jelly crystals are dissolved. Add 1 cup cold water. Stir until combined. Stand until jelly is cold. Place in freezer for approximately 10-15 minutes or until jelly texture resembles eggwhites.
2 Trim all sides of madeira cake and thinly slice. Place madeira cake into the base of a 7-cup trifle bowl and drizzle with half the sherry.
3 Spoon half the custard over cake. Place a layer of mulberries or blackberries over custard. Pour jelly over berries. Place another layer of madeira cake over jelly and drizzle with remaining sherry. Spoon remaining custard onto cake. Cover and refrigerate until required.
4 Spoon whipped cream onto trifle and top with remaining berries. Dust with icing sugar and serve.