Step 1: To make the Verjuice custard, place the eggs & yolks into a large mixing bowl with the sugar and whisk to combine well. Set aside.

Step 2: Place the Verjuice into a medium size pot, place over a high heat and reduce to 150mls. Then remove from the heat and set aside to cool.

Step 3: Slowly pour the hot cream into the egg yolk mix while whisking until smooth, then pour this back into the pot which the cream was in and place over a low heat. Continually stir until mixture has thickened to coat the back of the wooden spoon.

Step 4: Remove from the heat and set aside to cool, then place in fridge for up to 4 hrs or until completely chilled, then stir in the reduced Verjuice.

Step 5: To make the jelly, place the Sparkling Ruby Cabernet and sugar into a medium sauce pan and place over a medium heat, bring to simmer and after stirring to dissolve the sugar, set aside and leave to cool slightly.

Step 6: Put the gelatine leaves in a bowl with enough water to cover and allow to soften for a couple of minutes, squeeze the excess water out of the gelatine leaves and stir through the warm Sparkling Ruby Cabernet mixture, combine well then pour into a 3L glass serving dish and place in the fridge to set.

To assemble the trifle

Step 7: Cut the sponge into large cubes and place ½ on the top of the jelly, spooning a little of the sherry over the sponge. Scatter 1 punnet of raspberries over the sponge, then pour over the Verjuice custard over the sponge.

Step 8: Then top with whipped cream and garnish with the remaining fresh raspberries and macadamia nuts.

Step 9: Refrigerate until ready to serve.

Step 10: (You can assemble the trifle which ever way you like to free form).