METHOD

1. To make the raspberry jelly, place 1 cup (250ml) of the cranberry juice in a small bowl. Slowly sprinkle with the gelatine and set aside for 5  minutes or until the gelatine is absorbed. Place the remaining juice and the sugar in a large saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 1 minute. Remove from the heat, add the gelatine mixture and whisk to combine. Allow to stand for 20 minutes or until cool. Pour into a 4-litre-capacity glass dish and top with the frozen raspberries. Refrigerate for 4–5 hours or overnight until set (see cook’s tips below). 
2. To make the white chocolate ganache, place the chocolate in a small saucepan over low heat and stir until melted and smooth. Remove from the heat and add ¼ cup (60ml) of the cream in a thin, steady stream, stirring constantly until well combined. Allow to cool slightly and refrigerate until just cold. Place the remaining ¾ cup (180ml) of cream in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Add the cooled chocolate mixture and gently fold to combine.
   
3. To make the mascarpone cream, place the mascarpone, sugar, vanilla and cream in the bowl of an electric mixer and whisk until soft peaks form. 
   
4. To assemble the trifle, spoon the ganache over the jelly and smooth the top, using a palette knife. Place the liqueur in a small shallow bowl. Dip the biscuits in the liqueur and layer them over the ganache. Spoon the mascarpone cream over the biscuits and sprinkle with the fresh raspberries to serve. Serves 6–8
   

TIPS
Depending on the size of the sponge finger biscuits and your glass trifle bowl, you may need to trim the biscuits to fit.

You can make the raspberry jelly 1–2 days in advance, before proceeding with the ganache, sponge and mascarpone cream layers.