Wicked jelly-tip trifles

Serves 8 (although they’re good for sharing)

Prep time: 30 minutes

Cook time: 5 minutes

INGREDIENTS

300g raspberries, fresh or frozen

400ml water

150g caster sugar (plus 1⁄3 cup)

3 tsp gelatine powder

1 store-bought chocolate cake, cubed

Brandy or sherry (optional)

500ml cream

250g mascarpone

250g dark chocolate, at least 70 per cent, roughly chopped

METHOD

Bring raspberries, water and 150g of the caster sugar to boil. Sprinkle gelatine over the hot mix. Stir through to dissolve. You can strain at this point to remove seeds but I like raspberry bits in mine. Refrigerate to cool and thicken but not set. Cover the bases of eight glasses with cubed chocolate cake, drizzle brandy or sherry on each if using. Pour raspberry jelly over each and refrigerate until set. (This step can be done a couple of days beforehand.) Lightly whip 250ml cream and remaining 1⁄3 cup caster sugar. Add mascarpone and continue to whip until just mixed through. Divide between glasses and refrigerate while you make the ganache. For the ganache heat 250ml cream over a medium heat and remove just before it boils. Stir through chocolate until melted. Allow to cool but not set then pour over cream mix. Refrigerate until ready to eat. Top with extra raspberries and edible flowers if you wish.