Mango & Raspberry Trifle 

Method

1. Make the Jelly as per on pack instructions OR get the castor sugar, water and bended raspberry into a pot on the stove top and heat through at a medium heat, stirring until the sugar has dissolved.
2. Remove from the heat and pour through a sieve to strain. Stir in the powdered gelatine, making sure it has dissolved properly. Pour into a bowl and set in the fridge for at least 3 hours.
3. Stir together the white chocolate chips and cream in a medium, microwave-safe bowl. Microwave on high for 1 minute. Remove from the microwave and let sit for 1 minute.
4. Whisk until smooth. If needed, microwave again in 15 second increments, whisking in between until the white chocolate has melted completely. Cover loosely and place in the fridge to cool, at least 30 - 35 minutes. (Mixture does not need to be completely chilled, just cool to the touch.)
5. Mix the egg whites and castor sugar or icing sugar in a small pot and heat lightly over a double boiler on the stove, whisking throughout, until the sugar has totally dissolved. Then beat on high with a handheld beater for 10 to 15 minutes until the meringue is glossy and stiff.
6. Layer the ingredients in a glass trifle dish or individual glasses in the following order starting from the bottom: Raspberries, jelly, sponge cake, white chocolate ganache, mango, raspberries, jelly, sponge cake, white chocolate ganache.
7. Top the trifle with generous spoonful’s of marshmallowy Italian meringue. Garnish with seasonal berries and gold leaf or gold dust.
8. Optional: Blowtorch the Italian meringue as an additional finishing touch.