Barbecue trifle

Put the double cream, soft dark brown sugar and butter in a pan, heat and boil gently until it forms a caramel sauce.

Sprinkle sugar on all the fruit except the raspberries, and griddle for a couple of minutes to caramelise.

Cut the ginger sponge into big chunks and put in the bottom of a lovely bowl. Pour over the orange liqueur and arrange the fruit, including the raspberries, on top.

Whisk the custard, vanilla seeds and mascarpone together and spoon on top.

Now cover the trifle with whipped cream and decorate with mice, marshmallows and almonds.