Tipsy raspberry trifle recipe | Gourmet Traveller

Ingredients

• 500 gm frozen raspberries
• 400 gm caster sugar
• Juice of 1 orange and 1 lemon
• 5 titanium-strength gelatine leaves, softened in cold water for 5 minutes
• 750 gm crème fraîche
• 300 ml thickened cream
• 80 gm pure icing sugar, sieved
• 50 ml brandy, plus extra for drizzling
• Scraped seeds of 2 vanilla beans
• 500 gm (about 4 punnets) fresh raspberries
• For dusting: pure icing sugar, sieved
• Madeira cake
• 200 gm softened butter
• 165 gm caster sugar (¾ cup)
• 3 eggs
• 150 gm plain flour (1 cup)
• 30 gm almond meal
• ¾ tsp baking powder
• 50 ml buttermilk
• 300 gm dark fruit mixture
• 30 ml brandy