Berry and red wine trifle

Jelly

• 270 g water
• 5 tsp gelatine powder
• 450 g red wine
• 270 g apple juice
• 120 g caster sugar

Sponge

• butter, for greasing
• 220 g raw sugar
• 6 eggs, room temperature
• 2 tsp natural vanilla extract
• ½ tsp bicarbonate of soda
• 1 ½ tsp cream of tartar
• 130 g gluten free cornflour

Custard

• 100 g raw sugar
• 40 g gluten free cornflour
• 3 eggs
• 800 g full cream milk
• 1 tsp natural vanilla extract

Assembly

• 150 g blackberry jam
• 50 g flaked almonds, toasted
• 400 g fresh mixed berries
• 500 g pouring (whipping) cream