Ingredients
Jelly
Sponge
Method
Jelly
1.Combine 1 cup (250ml) of the wine and sugar in a medium saucepan. Gradually sprinkle over the gelatine powder, allowing it to become wet before adding more; stir to combine. Place pan over medium heat; stir until gelatine has dissolved. Remove pan from heat and add remaining wine, stir to combine. Transfer wine mixture to a 3 litre glass trifle bowl. Add raspberries. Chill for 2 hours or until set.
Sponge
2.Meanwhile, preheat oven to 180°C (160ºC fan-forced). Grease a 20cm x 30cm slice pan; line base and sides with baking paper.
3.Sift self-raising flour and cornflour together three times. Combine butter and boiling water in a small cup.
4.Beat eggs in a medium bowl with an electric mixer for about 6 minutes or until thick, pale and tripled in volume. Gradually beat in sugar until dissolved.
5.Using a large metal spoon or whisk, gradually fold in sifted flours. Pour combined butter and water down the side of the bowl; gently fold through. Spread the mixture into the prepared pan, spread to corners.
6.Bake for 20-25 minutes or until browned lightly and edge starts to shrink away from sides of the pan. Turn out sponge immediately, top-side up onto baking paper-covered wire rack to cool.
7.Cut half the sponge into 3cm pieces and place into a medium bowl; sprinkle over the Cointreau (save remaining sponge or freeze for another use).
8.Beat thickened cream and icing sugar until firm peaks; fold in the custard.
9.Spoon two-thirds of the custard mixture over the jelly then arrange the Cointreau-soaked sponge on top.
10.Just before serving, top with remaining custard mixture and raspberries.
Sponge suitable to freeze. Not suitable to microwave.
Note
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