Ingredients
• 85g packet port wine jelly
• 400ml milk
• 2 eggs
• 100g caster sugar
• 1 tsp vanilla extract
• 45g cornflour
• 300ml thickened cream, whipped to soft peaks
• 16 savoiardi sponge finger biscuits
• 1 x 18cm plain sponge cake
• 1 cup semi-sweet sherry or apera
• 2 x 250g punnets strawberries, hulled, halved lengthways
• 2 kiwifruit, peeled, diced
• 1⁄2 x 400g store-bought vanilla bean pavlova, broken into pieces
• 1 cup fresh berries or pitted cherries
• 1⁄4 cup cherry jam
Method
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To make jelly, follow packet instructions and allow to set.
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To make custard, put milk in a large saucepan and bring to the boil over a high heat. Put eggs, caster sugar, vanilla and cornflour in a large bowl, whisking until smooth and combined. Stir in hot milk. Return to saucepan and bring to a simmer over a medium heat, whisking constantly until thickened. Transfer to a large bowl. Refrigerate for 30 minutes. Fold in whipped cream.
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Arrange sponge finger biscuits upright around base of a 31⁄2L glass trifle dish, then trim sponge cake to fit in middle, reserving offcuts. Drizzle with 1⁄2 of the apera and top with 1⁄4 of the custard mixture.
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Arrange strawberries above biscuits, with cut-sides pushed against sides of trifle dish. Scatter remaining strawberries on custard in middle, then top with 1⁄3 of the remaining custard mixture.
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Roughly crumble cake offcuts and scatter over top. Drizzle 1⁄3 of the remaining apera over the top. Spoon remaining custard mixture into a piping bag fitted with a 1cm star-shaped nozzle. Pipe a thin layer of custard on top. Dice jelly and scatter over, then top with kiwifruit. Pipe remaining custard on top of fruit in small peaks, then scatter over pavlova pieces.
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Combine berries or cherries, jam and remaining apera in a large bowl. Carefully spoon over the top to serve.
