Preparation:

1)Soak all the Madeira cake layers by pricking the surface with a fork and gently drizzling with liqueur. 2)Prepare cherries for decoration by melting the chocolate in a bain-marie (gently melt 2/3 of the chocolate in a metal or glass bowl, set over an inch of simmering water in a saucepan. When almost completely melted, remove from the heat and add the remaining chocolate, stirring until completely melted.) Remove from heat and gently dip your cherries in the chocolate to coat completely. 3)Once set, brush the cherries with your edible gold dust until they shine. If using coconut or hundreds & thousands instead of gold dust, dip into your chosen decoration whilst the chocolate is still wet. Add colouring or freeze dried raspberries to shop bought or homemade custard. Make your buttercream by beating together butter, sugar, vanilla, food colouring/freeze-dried rasp-berries and cream. 4)Now it’s time to assemble your trifle! Gently place the first layer of soaked Madeira cake into the base of a 30cm x 30cm trifle bowl. 5)Top the cake with a layer of Del Monte® Peach Slices making sure they are placed up to the edge of the sponge. Then add a layer of pink custard and another layer of cake. Top this with a layer of Del Monte® Fruit Cocktail making sure the fruits are placed up to the edge of the sponge. Then add a layer of pink custard and another layer of cake. Repeat this pattern as many times as your bowl allows, ensuring you finish with a final layer of Madeira cake. 6)Using a piping bag, pipe the top layer with the buttercream with extra dabs piped in a circle around the edge of the trifle. Place your decorated cherries where you have piped your dabs. Now decorate with fresh berries and edible flowers, arranged in a suitably celebratory design! 7)Recipe developed in association with lilyvanilli.com