1. Preheat oven to 180C.

2. Line a 25cm round cake tin with baking paper and set aside.

3. Add ingredients to bowl and mix 1 min/speed 6.

4. Pour mixture into a lined cake tin and bake for 30 mins, or until a skewer inserted into the centre of the cake comes out clean.

5. Set aside to cool, then cut into 2cm cubes. Place half the cubes into a large, flat dish, and freeze the rest for another time.

Blueberry Jelly

1. Place all ingredients into the TM bowl and cook 10 mins/100C/ speed 3.

2. Blend 30 sec/speed 6 to puree.

3. Pour mixture over the cubed cake and freeze for 30 minutes to set.

Cashew Custard

1. Mill the nuts for 10 sec/speed 9.

2. Add the water and blend for 1 min/speed 9.

3. Place remaining ingredients into the bowl and cook for 7 mins/90C/speed 4.

4. Pour into a large bowl and place in the freezer to cool down for about 20-30 minutes, or until cool but not set firm.

5. If you accidentally leave the custard too long and it sets very firm, just put it back in the TM and cook 20 sec/37C/speed 4, or until it is smooth again.

Lemon Butter

1. Place all ingredients into the TM bowl, insert butterfly whisk, and cook 8 mins/80C/speed 3.

2. Pour lemon butter into a bowl and refrigerate until cool.

Berry Coulis

1. Place berries and honey into TM bowl and cook 10 mins/100C/speed 4.

2. Strain through a fine mesh sieve to remove seeds, using a silicone spatula to press coulis through the sieve.

3. Place in refrigerator to cool.

To Assemble

1. Place half of the cubed cake soaked in jelly into a trifle dish.

2. Spread a third of the custard over the cake.

3. Scatter a third of the fruit over the custard.

4. Dollop half of the lemon butter on top.

5. Drizzle over a third of the raspberry coulis.

6. Add the rest of the jelly cake cubes, spread over a third of the custard, scatter over a third of the fruit, and top with the rest of the lemon butter.

7. Spread the remaining custard on top, drizzle with the remaining coulis, and swirl coulis and custard together with a skewer, in figure eight patterns.

8. Decorate with the remaining fruit.

9. Place trifle in the fridge to set (or freezer if you’re in a hurry!), and serve once cold and firm.