Baked Raspberry Bramble Trifle with Drambuie

• raspberries↗350 г g

  fresh or frozen, plus extra for garnish

• Madeira cake225 г/8 унції g/8 oz

  or any other light sponge cake, thinly sliced

• Drambuie liqueur↗5 ст. л. tbsp
• orange↗1

  zested peel and juice

• heavy cream1 л l
• eggs↗4
• golden caster sugar↗85 г g
• vanilla extract↗кілька крапель few drops

  or essence

• blackcurrant jam8 ст. л. tbsp

  or jelly

• ready shortbread5

  roughly broken and lightly toasted

• powdered sugar↗

  for dusting

Step-by-step instructions

1. 1

   Preheat the oven a day before cooking: 140 °C with convection, 160 °C without it, or gas 3. Spread the raspberries on the bottom of a large deep heat‑proof dish, gently press with a spoon to release their juice.

2. 2

   Cover the raspberries with thin slices of cake, drizzle with Drambuie liqueur and orange juice, and let macerate for 10 minutes.

3. 3

   Whisk with a balloon 600 ml heavy cream with the eggs, golden sugar, grated orange zest and a few drops of vanilla extract. Spread the blackcurrant jam over the sponge, covering it evenly, and slowly pour in the custard mixture.

4. 4

   Place the dish into a larger baking pan filled with hot water so that the water rises at least 5 cm up the sides. Bake for 1 hour to 1 hour 10 minutes (or longer, depending on the pan size). The cream should wobble slightly, staying soft in the centre. Let cool, cover with film and refrigerate overnight.

5. 5

   For serving, whisk the remaining cream to a light consistency, just holding its shape, and spread it evenly over the top of the cream. Sprinkle with fresh raspberries, toasted shortbread, and dust with powdered sugar.