8-10 servings, can be made day before and kept in the refrigerator
Ingredients:
300 g Madeira cake
2 tablespoons orange liqueur
2 tablespoons orange juice
450 ml double cream
225 g fresh or frozen raspberries
350 g seedless raspberry jam
2 x 400 g cans Devon custard
2 teaspoons orange-flower water
1 large orange
1 tablespoons powdered gelatine
60 g plain chocolate, broken into pieces
raspberries and lemon leaves to decorate
1. Cut cake horizontally into 3 layers, brush the cut sides with liqueur mixed with orange juice.
2. Whip two-thirds of cream, then fold in the raspberries drained and thawed.
3. Spread the bottom layer of Madeira cake with 1-2 tablespoons raspberry jam and top with the middle layer. Spread 3 tablespoons jam over the middle layer.
4. Replace the top of Madeira cake. Slice the layered cake crossways into 12 slices.
5. In a large bowl, mix custard and orange-flower water. Grate the zest from the orange and add to the custard mixture, keep the orange for decoration.
6. In a small bowl, sprinkle gelatine over 5 tablespoons water and leave to stand for 5 minutes. Stand the bowl in a pan of gently simmering water and heat gently until the gelatine dissolves completely. Cool slightly, the fold in the custard mixture.
7. In a small bowl over pan of gently simmering water, heat the chocolate, stirring frequently, until melted and smooth, remove from heat.
8. Into a large glass bowl, pour one-third of the custard. Drizzle with half of the raspberry jam, then pour over another third of the custard. Drizzle with half of the melted chocolate.
9. Carefully arrange some of the layered Madeira cake slices round the side of the bowl.
10. Cut the remaining Madeira cake slices into chunks and layer in bowl, drizzle with the remaining chocolate then spoon raspberry and cream mixture over the top.
11. Pour the remaining custard mixture over, to cover the cake. Spoon the remaining raspberry jam over to cover custard.
12. Cover the bowl and refrigerate until well chilled, about 4 hours.
13. Whip remaining cream until stiff peaks form and use it to pipe swirls on top of the trifle. With the knife, remove any remaining zest and white membrane from the orange and cut out segments. Decorate the trifle with orange segments, raspberries and lemon leaves.