Berry Trifle

Method

1. Melt the redcurrant jelly over medium heat. Remove from the heat, stir in the orange juice and set aside until the mixture reaches room temperature.
2. Place the cream, mascarpone, icing sugar, vanilla essence and cinnamon in a bowl. Using an electric mixer, whisk until soft peaks form.
3. Cut the biscuits in half and dip in the Marsala. Arrange half over the base of a 3.25 litre serving bowl.
4. Sprinkle a third of the berries over the biscuits and drizzle with half of the Marsala and a third of the redcurrant sauce. Spoon half the cream mixture over the sauce. Repeat the layering with the remaining half of the dipped biscuits and Marsala, a third of the berries and sauce, and the remaining cream.
5. Arrange the remaining berries over the cream in a mound in the centre of the bowl. Reserve the final third of the redcurrant sauce, cover and refrigerate. Cover the trifle with plastic film and refrigerate for at least 6 hours, or preferably overnight. Before serving, pour the reserved redcurrant sauce over the berries to glaze. (Gently reheat the sauce if the consistency is too thick.)