Serves: 10-12
Preparation time: 20 minutes (plus time in the fridge)


  1. Halve all the madeleines lengthwise, then use half of them in the bottom of a glass serving bowl. Pour over half of the raspberry juice and top with half of the raspberries.
  2. Spread the mascarpone over the top.
  3. Pop the rest of the madeleines on top in another layer, followed by the rest of the juice and raspberries.
  4. Break the chocolate into pieces and melt it in a bowl set over a pan of gently simmering water. Leave it to cool slightly, then stir in the custard and pour it over the trifle layers.
  5. Put it all in the fridge to set for 3-4 hours or overnight, if you can wait that long.
  6. Decorate with a little extra grated chocolate or fresh raspberries and whipped cream – whatever takes your fancy, poppet.