2 Tbsp powdered gelatine
1/3 cup water
2 x 250g punnets strawberries, hulled
½ cup caster sugar
750ml bottle rosé wine
150g unsalted butter, chopped
2 cups self-raising flour
1 tsp bicarb soda
2 tsp ground ginger
½ tsp ground cloves
150g dark brown sugar
2 free-range eggs
1/3 cup Cointreau
600ml thickened cream
2 tsp vanilla bean paste
250g tub sour cream
165g piece nougat, roughly chopped
Fresh strawberries and small mint leaves, to decorate
To make jelly, sprinkle gelatine over water in a small heatproof jug. Stand jug in a saucepan of simmering water. Stir until gelatine is dissolved. In a food processor, process strawberries, sugar and 1/2 cup of the rosé until smooth. Strain into a large jug. Discard seeds. Stir in gelatine mixture and enough rosé to make 1 litre (reserve the remaining rosé). Pour into base of a 14 cup-capacity glass trifle dish. Refrigerate for 4-6 hours, or until set.
To make gingerbread sponge, preheat oven to 160°C fan-forced (180°C conventional). Grease and line base and sides of a 20 x 30cm slice pan.
In small saucepan, melt butter and molasses over medium heat. Cool. In a large bowl, sift flour, bicarb, ginger and cloves. Stir in brown sugar. Stir eggs into molasses mixture. Stir into dry ingredients. Fold in 1/2 cup boiling water. Spoon into prepared pan. Smooth top. Bake for 25 minutes, or until a skewer inserted into centre comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool fully. Cut half of sponge into cubes (reserve remaining for another use). Drizzle over Cointreau.
To make topping, in a small bowl of an electric mixer, beat cream and vanilla into soft peaks. Add sour cream. Beat until a spooning consistency. Fold in half of the chopped nougat.
To assemble trifle, spoon half of the topping over jelly. Put sponge cubes on top and dollop with remaining topping. Decorate with strawberries, remaining nougat and mint.
The strawberry rosé jelly can be made the day before. To give it a more vibrant colour, tint with a little red food colouring.