Battenberg trifle with meringue crown

Drain the peaches and reserve the juice (there should be about 250-300ml). Spread all but 175g of the peaches over the base of a 2 litre (20cm) trifle bowl. Soak the gelatine leaves in a bowl of cold water for 5 minutes to soften.

In a medium saucepan, heat the wine to just below boiling point. Remove from the heat. Squeeze the softened gelatine leaves and whisk into the hot wine until dissolved. Stir the gelatine mixture into the peach juice and leave to cool. Pour the cooled jelly mixture over the peaches and refrigerate for 3-4 hours or until set.

Slice each Battenberg cake into 6, then cut each slice into quarters to make squares. Scatter all but 75g raspberries over the set jelly. Top with pieces of Battenberg, laying them around the edge of the dish so that you can see the coloured squares. Whisk the cream and mascarpone with the vanilla paste until just forming soft peaks. Spoon the vanilla cream over the cake in large spoonfuls.

Just before serving, spritz the meringues with gold spray. Scatter the top of the trifle with the reserved peaches and raspberries, the golden meringues, flaked almonds and gold leaf (if using).