Lemon & raspberry trifle

Place the frozen raspberries, vanilla paste and sugar into a heatproof bowl set over a pan of simmering water. After around 15 minutes, the raspberries will soften and release some juices.

Strain the raspberries through a sieve over a pan. Press them against the side of the sieve to extract the juice, then discard the pulp. Warm the juice gently in the pan (it should not be hot), then take off the heat.

Soak the gelatine sheets in cold water until soft and floppy, then lift out, squeezing out any excess water. Stir and dissolve into the warm raspberry liquid. Set aside at room temperature until ready to assemble the trifle.

To make the custard, heat the milk, cream and vanilla paste in a medium pan and simmer for 5 minutes, stirring occasionally. In a large bowl, mix the egg yolks with the cornflour, sugar and limoncello.

Pour the milk mixture into the bowl, whisking continuously, then pour back into the pan and cook over a low heat, whisking, for 3-4 minutes until the custard thickens. Remove the pan from the heat, add the white chocolate and stir until melted and well combined. Pour into a bowl, cool, then cover and chill in the fridge.

To assemble, place the torta slices into the bottom of a 2L glass serving bowl. Drizzle with 30ml limoncello and soak the slices well, then top with the fresh raspberries. Pour the cooled jelly on top of the torta, making sure the raspberries are suspended evenly. Cover, then transfer to the fridge to set for 3-4 hours.

Spoon the custard over the set jelly layer. In a large bowl, whip the cream and the icing sugar to soft peaks, then gently stir through the lemon curd to make a ripple. Spoon the cream on the custard, then cover and chill in the fridge until needed.

Decorate the trifle with the freeze-dried raspberries, edible confetti and a little roughly chopped white chocolate or 2 tsp mini white chocolate stars, if liked, then serve.