Hull and slice 400g (13oz) strawberries, put them in a bowl and sprinkle with 2tsp icing sugar. Add 300g (10oz) raspberries, squashing them slightly to release their juice. Pit 300g (10oz) cherries, quarter them, then add to the strawberries and stir.
Cut 250g (8oz) Madeira cake into slices. Press the slices together with strawberry jam to make sandwiches, then cut into small cubes.
Put these into the base of a trifle bowl and sprinkle with 4tbsp raspberry or berry liqueur (optional). Spoon in the fruit and leave for a while so that the juice from the fruit soaks into the cake.
Pour over 500g (1lb) Finest Cornish Custard and shake the bowl carefully to fill the gaps. Lightly whip 300ml (10fl oz) double cream and spoon over the custard. Chill until needed.
Hull and quarter a few more strawberries, halve a few more cherries and scatter these, along with a handful of raspberries, over the top just before serving.
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As seen in Real Food magazine
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