STEP 1: CUSTARD:

Whisk all of the custard ingredients together

Slowly add the melted butter, whisking continually.

Pour the mixture into a saucepan.

Gently heat while continially whisking until mixture begins to thicken.

Scrape the contents of the vanilla pod into the mixture and mix well.

Pour the custard into a large bowl and once cooled, cover and refrigerate until set. Or overnight if you are doing this step the day before.

STEP 2: JELLY:

NOTE: The reason I use frozen raspberries for this part is because they tend to give a stronger flavour:

Add the frozen raspberries, 1/4 Cup of Erythritol and 2.5 cups of water to a pan, cover with a lid and bring to the boil.

Reduce heat, crush the raspberries and leave to simmer for 5 minutes.

Remove from the heat but keep the lid on the pan.

Add 2 cups of cold water to a bowl and sprinkle the gelatine evenly over the water. Leave for around 3 to 5 minutes.

Meanwhile, strain the hot berry water and discard the crushed berries.

Pour the hot berry water into the gelatine mixture and whisk until fully mixed.

OPTIONAL: Add a few whole raspberries.

Pour the jelly mixture into a bowl and once cooled, refrigerate for at least 3 hours or overnight.

ASSEMBLING THE TRIFLE:

Once you are ready to "build" your trifle: Make the cream topping by whipping the double cream and powdered erythritol until the cream thickens and forms peaks.

Mix half of the cream topping mixture with the custard and set aside for now.

Turn the jelly onto a plate and slice to make two layers. Set aside for a moment.

Slice the madeira cake and arrange a layer on the base of a large bowl.

OPTIONAL: Sprinkle a few of the fresh rasperries on top of the sponge.

Place one of the jelly layers on top of the madeira layer.

Pour the custard/cream mixture over the top.

Add another layer of sponge.

Followed by the second layer of jelly.

Now add the whipped cream, smooth with a spoon or spatula before topping with fresh rasperries and blueberries.

Refrigerate until ready to use.