Mascarpone raspberry trifle terrine

Rinse a loaf tin approx 21cm long x 8cm wide x 7cm high with cold water and then line with baking parchment, leaving a little overhang. Soak the gelatine in cold water for 5 minutes.

Meanwhile, mash 125g raspberries then push them through a sieve using the back of a spoon to make a purée. Discard the seeds.

Whisk 450ml cream until almost stiff peaks. Whisk the mascarpone with the vanilla and sugar. Fold the mascarpone into the cream until smooth.

Drain the gelatine and dissolve it in 2 tbsp slightly cooled boiling water. Stir 2 tsp of the gelatine mixture into the purée, then stir the remaining gelatine into the cream.

Spoon some cream into the tin to make a layer, about 1/2cm thick. drizzle with a third of the purée. Dip 2 sponge fingers into the sherry and put them in the tin against one side, end to end. Repeat with 2 more fingers on the opposite side of the tin and finish with 2 more sponge fingers down the centre.

Spoon more cream over the fingers and between the gaps. Push half the remaining raspberries into the cream in lines between the fingers. Drizzle with purée and repeat with the remaining fingers, cream, raspberries and purée. Fold over the baking paper and chill for 4 hours.

To serve, whip the remaining cream to soft peaks. Turn the terrine out upside down onto a platter. Top with cream and scatter with almonds and silver balls.