Very Berry Summer Trifle

Method

• Step 1
  Jelly: Heat pink sparkling wine and sugar in a saucepan until sugar has dissolved, being careful not to boil. Whisk gelatine into boiling water to form a gel, then whisk into heated wine. Pour into a large plastic tray or lunch box. Allow to cool then refrigerate until set.
• Step 2
  Custard: Make custard by heating milk, cream and vanilla paste in a saucepan until just simmering. Turn off heat. Whisk egg yolks, sugar and cornflour together in a bowl until light. Gradually whisk in warmed milk mixture. Return to saucepan over gentle heat and stir constantly until custard thickens. You can strain it through a sieve if you prefer a very smooth custard. Pour into a bowl and allow to cool, then refrigerate to chill.
• Step 3
  Toffee shards: Spread pistachios out on an oven tray lined with baking paper. Place sugar in a saucepan with 1/4 cup water. Bring to the boil, swirling the pan occasionally, until sugar dissolves and starts to turn a warm caramel colour. Occasionally brush down the insides of the saucepan with a wet pastry brush to remove sugar crystals. Pour caramel over pistachios and leave for 10-15 minutes to set. Break into shards.
• Step 4
  Arrange a layer of Savoiardi biscuits in the base of your serving dish. Combine Cointreau and juice and spoon half over biscuits to soak. Add another layer of biscuits and spoon over remaining liquid.
• Step 5
  Cut jelly into cubes and place half of them in a layer over Savoiardi biscuits.
• Step 6
  Wash, hull and halve strawberries. Place a layer over the top of the jelly, then spoon over half of the custard.
• Step 7
  Repeat with a second layer of jelly, then raspberries and then remaining custard.
• Step 8
  Whip together yoghurt and cream with icing sugar until thick. Spoon into dish and top with remaining strawberries, raspberries and the blueberries. Arrange shards of toffee. Serve.