Recipe OF THE WEEK

SHOWSTOPPER TRIFLE

Serves 10-15

2-3 loaves of

Madeira cake Elderflower liqueur Handful of fresh cherries, stalks on 100g dark chocolate Edible gold dust

Pink food colouring or 2tsp crushed, freeze dried raspberries 400g custard 50g unsalted butter 150g icing sugar 1 tsp vanilla extract 35ml double cream 415g canned peach slices in juice, drained

415g canned fruit cocktail, drained Berries & edible flowers to decorate 1 Soak Madeira cake by drizzling with liqueur.

2 Prepare cherries for decoration by melting chocolate in a bain-marie. Remove from heat and dip your cherries to coat completely.

3 Once set, brush cherries with edible gold dust. 4 Add colouring or raspberries to custard.

5 Make buttercream by beating together butter, sugar, vanilla, food colouring or freeze-dried raspberries, and cream.

6 Assemble trifle. Gently place first layer of soaked Madeira cake into base of a 30cm x 30cm trifle bowl. Top cake with a layer of peach slice, then a layer of pink custard. 7 Add another layer of cake, top with a layer of fruit cocktail, then pink custard. 8 Repeat pattern as often as bowl allows. Finish with layer of Madeira cake. 9 Using a bag, pipe the top layer with the buttercream with extra dabs piped in a circle around the edge. 10 Place decorated cherries on dabs and decorate with fresh berries and edible flowers.