English trifle with a sorbet of Norfolk raspberries and sugared nuts

Ingredients

Store Cupboard

  • 3 medium free-range eggs
  • 90g of caster sugar
  • 75g of self-raising flour
  • 1 tbsp of cornflour
  • 4 gelatine leaves
  • 1 vanilla pod, split lengthways
  • 4 medium free-range egg yolks
  • 100g of caster sugar
  • 2 tbsp of cornflour
  • 250g of caster sugar
  • 25g of pine nuts
  • 25g of whole almonds, skins removed
  • 25g of whole hazelnuts, skins removed
  • 25g of pecan nuts, chopped
  • 100g of icing sugar, sifted
  • 1/2 small jar of raspberry jam

Dairy

  • 40g of unsalted butter, melted and slightly cooled (plus extra for greasing)
  • 300ml of whipping cream
  • 150ml of full-fat milk
  • 425ml of whipping cream

Fruit & Vegetables

  • 450g of raspberries, hulled
  • 450g of raspberries
  • 1/2 lemon, juice only

Beverages

  • 150ml of sparkling rosé wine
  • 350ml of sparkling rosé wine
  • 4 tbsp of Grand Marnier
  • 5 tbsp of Marsala wine

Oils & Vinegars

  • oil