Hi °C | Lo °C 
Celebrate the Queen’s Jubilee in style today with some of our fabulously regal recipe ideas.
What you'll need
1 small Madeira cake
1 punnet fresh raspberries
1 punnet fresh blackberries
1 punnet fresh strawberries
1 punnet fresh blueberries
20ml port
25g sugar
1 punnet frozen berries
2 leaves of gelatine
250g white chocolate
500g fresh custard
2 tsp Nielsen-Massey Vanilla Bean Paste
200g Billington’s golden caster sugar
50ml water
6 egg whites
Popping candy/ chocolate-covered space dust (optional)
4 small glasses
Serves 4
Begin by slicing the Madeira cake and then, using a round cutter, cut discs, placing them in the bottom of four glasses.
Carefully place some fruit on top of the sponge, pushing the fruit to the sides so that you can see them through the glass. Bring the port to the boil in a saucepan, with the sugar and frozen berries, while soaking the gelatine in cold water in a separate bowl.
Once the port, sugar and berry mixture has boiled, leave to cool then send through a sieve over a bowl, leaving you with a glossy berry syrup.
Reheat the syrup gently, then add the gelatine as per instructions on the packet.
Using a spoon, share the berry syrup with the gelatine equally between each glass, pouring over the fresh fruit. Place in the fridge to set for a few hours.
To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water. Gently fold the custard into the melted chocolate adding a teaspoon of Nielsen-Massey Vanilla Bean Paste.
Spoon the custard over the set jelly and then place in the fridge to set while you make the meringue.
To make the meringue, begin by whisking the egg whites on a medium to high speed. Place the water and sugar in a saucepan and, using a thermometer, heat till it reaches 121°C/250°F. Carefully add the sugar syrup to the egg whites, in a steady stream, whilst they continue to beat and keep whisking till the sides of the bowl cool.
Once the meringue has cooled, you should be left with a tight, very glossy meringue
Take the desserts out of the fridge and sprinkle with the chocolate-covered space dust.
Place the meringue into a piping bag with a plain nozzle. Pipe bulbs of the glossy meringue on top of the custard/space dust.
Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
Decorate with some of the remaining fresh fruit and enjoy.
