Passion fruit and red berry fool trifles

Makes 6 Desserts and puddings

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Method

Put the gelatine leaves in a wide bowl, cover with cold water and soak for 5 minutes. Pour the cranberry juice into a measuring jug, then pour 150ml of it into a small pan. Lift the gelatine leaves out of the water and squeeze them to remove any water, add to the juice in the pan and place over a low heat for around 30 seconds to allow the gelatine to dissolve completely. Pour into the jug with the remaining juice.

Put 6 serving glasses on a tray and add around 3-4tbsp of the jelly to each, then put in the fridge for a few hours to set. Keep the remaining jelly juice out of the fridge to prevent it firming up.

Arrange the amaretti over the set jelly in the glasses. Cut the passion fruits in half and scoop the flesh out with a teaspoon straight into a blender. Whizz just enough to loosen the juice from the jelly-like seeds (you don’t want to break up the black seeds). Push the resulting juice through a fine sieve into a small bowl with the help of a ladle, using a circular motion. Pour a third of the juice into a small pan with half the icing sugar and heat gently, stirring, for around a minute or until the juice thickens to a jelly-like mixture. Cool completely.

Put the mascarpone in a bowl with the rest of the icing sugar, the remaining passion fruit juice and the cream and stir to mix. Marble the cold passion fruit jelly into the mascarpone mix with a teaspoon. Divide among the glasses and put in the fridge to chill again.

Take 6 small bunches of redcurrants and, keeping them on their stalks, lay them on a plate. Spray in parts with the edible gold and set aside. Remove the remaining redcurrants from their stalks and tumble together with the blueberries and raspberries. Mix into the reserved cranberry jelly juice and chill until just setting.

Divide the fruit among the glasses, piling it high. Top with the gold redcurrant stems and serve.