If using frozen raspberries, defrost them before adding them to the cream. You can thicken the juice of the frozen raspberries by bringing it to a boil with a little cornstarch, return the raspberries to the juice and let the mixture cool before folding it into the whipped cream.

Use three thin layers for the cake and brush the bottom layer with orange juice. Peel and separate the oranges into segments (or smaller pieces), sprinkle a little sugar over the orange segments and set aside. Peel and slice the kiwi into several medium thick slices. Whip the cream and mix half of the whipped cream with half of the orange segments and/or pieces. Spread half of the whipped cream and oranges over the bottom layer and place the second cake layer on top. Brush the second cake layer with orange juice and top with the remaining whipped cream and oranges. Place the third and last cake layer over this and top with plain whipped cream and pieces of orange and kiwi fruit. Cover and place in the refrigerator for 3-4 hours to let the cake develop its flavor and texture. Serve.

Cut the trifle sponges in half, spread generously with apricot jam and sandwich them together. Put four of the sponges (cut them into smaller pieces if you wish) in the base of a glass bowl.

Drain the mango slices and save the juice (about 1/2 Cup / 1 dl). Cut the mango slices into halves or thirds length-wise and place them over and between the sponges in the bowl.

Mix the mango juice and liqueur and pour half over the sponges. Cut the last four sponges in half again and arrange over the mango slices. Pour the remaining mango juice over the sponges. With a wooden spoon, gently press down to even the top. Pour the custard over the sponges and spread evenly. Whip the cream (it should not be too firm). Stir the orange zest into the cream and cover the custard with big spoonfuls of cream. Chill for a couple of hours before serving. The trifle is best if made a day before.

Blend sugar, cornstarch and salt in a medium-sized saucepan. Combine milk and egg yolks and gradually stir into the sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in butter and vanilla. Cover with plastic wrap and set aside to cool.

Place the macaroons or lady fingers in the bottom of a glass bowl, pour the sherry over and then the cherries (reserve 3-4 cherries for decoration). Whip the cream. Set a little of the whipped cream aside for decorating and the rest mix into the yogurt and sugar.

Let the gelatin or gelatin sheets soften in a little cold water (if you use gelatin sheets, cover them with water) and let the gelatin soak for 5 minutes. In a small saucepan, melt the gelatin over low heat and add the cherry juice to the melted gelatin. Let the mixture cool a little and then fold it into the whipped cream and yogurt. Place in the refrigerator and gently stir through once in a while until mixture begins to thicken and set; pour over the macaroons and cherries, decorate with the whipped cream and three of the reserved cherries. Refrigerate one or two hours before serving.

Drain the pairs, reserving the syrup from the pears. Put the wine into a medium saucepan, add the syrup from the pears, add the sugar and bring to a boil over medium heat until the liquid is reduced by about half (about 10 minutes). Squeeze the juice from the lemon half, add the vanilla pod, and the crème de cassis and place the pear halves in the liquid and leave to infuse for a couple of hours. Turn now and again to distribute the red color evenly. Remove the pears with a slotted spoon and reserve the liquid.

Bring the liquid to a boil, then remove from the heat. Stir in the softened gelatin. Pour the gelatin into a container and chill in the fridge for 50 minutes to an hour until just beginning to set.

Mascarpone Mousse

Put the eggs and sugar in a bowl of an electric mixer or the top of a double boiler and place over a large saucepan of gently simmering water. Whisk for about 6-8 minutes until the mixture is thick enough to leave a ribbon trail. An electric beater can be used, but you will not have as much volume. Remove the bowl from the simmering water and continue whisking (or beating with an electric beater) at medium speed for about five minutes until the mixture has cooled and is light and fluffy. Beat the mascarpone until smooth and gently fold gently into the egg mixture, a little at a time. Fold in about half of the shipped cream. Set aside.

Assemble the trifle by putting the cubes of cake in the bottom of six large glasses or one large glass bowl. Pour the reduced syrup over the cake. Put a layer of half of the mousse over the cake. Pour over the slightly set red wine jelly. Slice each pear in half, lengthwise, then slice each half into thin slices. Reserve 2-3 slices for decoration, and place the rest of the pear slices in each glass. Top with the remaining mousse and then a spoonful of whipped cream. Decorate each glass with 2 slices of pear. Chill in the fridge for 1-2 hours before serving.

Cut the sponge cake into cubes (or slice the Swiss roll) and put them into a one large glass bowl or six small ones. Pour over enough sweet wine to soak it thoroughly.

Whip the cream until still soft - it should be thick enough to stand in soft folds, but thin enough to slide off a spoon. Stir half of the whipped cream into the custard.

Either spread the raspberries whole over the cake or mash them to a puree with a fork before spreading this over the cake. Spoon the custard over the cake. Spoon the remaining cream over the top and scatter some whole berries and/or a little raspberry sauce over the top. Chill in the refrigerator for 1-2 hours or overnight before serving.

For home-made custard, see recipe in Mango Trifle.