desserts really don't get more British than trifle and this is the most patriotic of them all packed with delicious fruit it's a red white and blue trifle it looks great it tastes amazing and will be the perfect centerpiece for any table now this trifle actually has five layers you've got the base the jelly the custard the fruit and the cream and that's exactly how we're going to make it so to start with you're going to need a large glass bowl and I'm going to start with the base and I've got Madeira cake here which I've cut into one point five centimeter slices and I'm just going to fine it round the base making it look quite pretty take that all the way around covering the bottom so now I'm going to add three to four tablespoons of slow Gin but you can also use cassis as well I've got 400 grams of blueberries and I'm going to sprinkle 2/3 over the base and I'm going to keep the rest back for decoration at the end because they look really pretty okay so I've got 600 milliliters of blueberry juice heated and to that I'm going to add five sheets of gelatine which I've been soaking for around five minutes now before I add them what I'm going to do is gently squeeze out any excess water and then I'm going to stir them until they're completely dissolved once they're dissolve I'm going to add it to my jug and once it's cold I'm then going to transfer it into the face of my trifle and that's going to go in the fridge for three hours until it's completely set so my jellies set beautifully now onto the custard now I've used two 70 gram packets of custard with 700 milliliters of boiling water that's just over a pint and I stir to dissolve I've allowed this to cool completely because I'm going to pour it over my jelly now to finish off the custard I'm going to add 50 milliliters of cream and then I'm going to add the seeds of a vanilla pod so I'm going to cut that in half slice it down the middle open it up and then scrape all those lovely seeds out now adding the cream and the vanilla to the custard really makes it something special and tastes fantastic so that's mixed in beautifully so I'm going to gently pour it over the jelly so that's going to go back in the fridge for 30 minutes until the custard set my customer set beautifully so now it's on to the fruit layer and I've got 450 grams of raspberries and 400 grams of strawberries and what I've done I've separated 150 grams of each because I'm going to blitz it up and make a fruit puree which will be delicious so I'm going to empty it into food processor and I'm going to add 1 tablespoon of sugar and give that a blitz so that's mixed beautifully so now I'm going to lay the fruit onto the custard carefully I've cut the strawberries into quarters just so they're bite-sized pieces I'm just going to sprinkle them evenly over the top and that's looking really luxurious so now I'm going to pour over my puree now for the final layer the cream and you want to soft whip with your cream which I have here and I'm going to spoon this on top and it's nice to have some lovely soft peaks on top it makes it really pretty and the final touch to this red white and blue trifle is of course the blueberries that I kept back from a little bit earlier so I'm going to sprinkle those on top to add a little bit of color you can also use other types of soft fruit like blackberries or black currants so that looks fantastic a real British treat red-white-and-blue trifle