Make up the jelly following the packet instructions. Add the frozen raspberries to the jelly with the orange juice and pour into the dish. Once cool, place in the refrigerator overnight to set.
Preheat the oven to 180°C (350°F) Gas mark 4.
To prepare the cake, whisk together the caster sugar and butter until light and creamy. Add the eggs, one at a time, beating after each egg is added. Sift in the flour, add the ground almonds and fold in gently. Spoon the mixture into the prepared cake pan and place the raspberries on top, distributing them evenly. Bake for 35-40 minutes until the cake is firm and springs back to your touch (the raspberries will have sunk into the sponge). Turn out onto a rack to cool.
For the raspberry cream, place the mascarpone and crème fraîche in a mixing bowl with the icing/ confectioners’ sugar and whisk together. Add the defrosted raspberries and any juices from the packet and whisk in. The cream will thicken.
Cut the cake into slices and place in a layer on top of the jelly in the trifle bowl. Depending on the size of your dish you may not need all of the cake. Drizzle the cake with the Chambord liqueur and sprinkle over the 150g of defrosted raspberries and any juices. Spoon the raspberry cream on top in an even layer. Whip the double cream to stiff peaks with the icing sugar and vanilla, and then spoon over the raspberry cream. Sprinkle with the freeze-dried raspberries.
Store in the refrigerator until you are ready to serve. This dessert will keep for up to three days covered in the refrigerator, although only put the freeze-dried raspberries on just before serving.
Recipe taken from Layered Desserts by Hannah Miles, photography by Steve Painter. Ryland Peters & Small. Layered Desserts is available to Living France readers for the special price of £11.99 including postage and packing (RRP £16.99) by telephoning Macmillan Direct on 01256 302 699 and quoting the reference ‘HT5’.