Trifle Recipe With Raspberry Sorbet & Jelly - Great British Chefs

Ingredients

• 3 medium free-range eggs
• 90g of caster sugar
• 75g of self-raising flour
• 1 tbsp of cornflour
• 40g of unsalted butter, melted and slightly cooled (plus extra for greasing)
• 450g of raspberries, hulled
• 4 gelatine leaves
• 150ml of sparkling rosé wine
• 300ml of whipping cream
• 150ml of full-fat milk
• 1 vanilla pod, split lengthways
• 4 medium free-range egg yolks
• 100g of caster sugar
• 2 tbsp of cornflour
• 450g of raspberries
• 1/2 lemon, juice only
• 250g of caster sugar
• 350ml of sparkling rosé wine
• 25g of pine nuts
• 25g of whole almonds, skins removed
• 25g of whole hazelnuts, skins removed
• 25g of pecan nuts, chopped
• 100g of icing sugar, sifted
• 4 tbsp of Grand Marnier
• oil
• 5 tbsp of Marsala wine
• 1/2 small jar of raspberry jam
• 425ml of whipping cream