Sloe-gin jelly trifle with French macarons

An easy, make-ahead showstopper of a luxury pudding.

SERVES: 10

✿ 5 gelatine leaves

✿ 400ml (¾pt) red grape juice ✿ 400ml (¾pt) sloe gin ✿ 12-14 French macarons ✿ 2 ripe mangoes, chopped ✿ 150ml (¼pt) double cream ✿ 2tsp vanilla-bean paste ✿ 350g (12oz) raspberries ✿ Edible glitter, to decorate

For the custard ✿ 6 egg yolks ✿ 50g (2oz) caster sugar

✿ 2tsp cornflour

✿ 600ml (1pt) double cream

1

First, make the jelly. Soak the gelatine in cold water until soft. Gently heat the juice and gin. Squeeze the gelatine with your hands to remove excess water and stir into juice and gin until dissolved, then let the mixture cool slightly before pouring into a serving dish. Leave to set in the fridge.

2

To make the custard, mix the egg yolks, sugar and cornflour together. Heat the cream in a pan until hot, but not boiling. Gradually add to the egg mixture, whisking, then return to the pan and cook gently, stirring, until thick. Pour into a jug and allow to cool, but not set. Pour over the set jelly and return to the fridge. 3

Arrange the French macarons around the edge of the custard, and fill the centre with mango. Lightly whip the cream and vanillabean paste until just thick enough to hold its shape. Spoon over the mango, cover with raspberries and sprinkle the finished trifle with edible glitter. Chill until ready to serve. It will keep for up to 24 hours in the fridge.