Step 1

Drain the peaches and reservethe juice (there should be about250-300ml). Spread all but175g peaches over the base ofa 2 litre (20cm) trifle bowl. Soakthe gelatine leaves in a bowl ofcold water for 5 minutes to soften.

Step 2

In a medium saucepan, heat thewine to just below boiling point.Remove from the heat. Squeezethe softened gelatine and whiskinto the hot wine until dissolved.Stir the gelatine mixture into thepeach juice and leave to cool.Pour the cooled jelly mixture overthe peaches and refrigerate for3-4 hours or until set.

Step 3

Slice the Battenberg cake into6, then cut each slice into quartersto make squares. Scatter all but75g raspberries over the set jelly.Top with pieces of cake, layingthem around the edge of the dishso that you can see the colouredsquares. Whisk the cream andmascarpone with the vanilla pasteuntil just forming soft peaks.Spoon the vanilla cream overthe cake in large spoonfuls.

Step 4

Just before serving, spritz themeringues with gold spray. Scatterthe top of the trifle with thereserved peaches and raspberries,the golden meringues, flakedalmonds and optional edible gold leaf (if using).