Gordon Ramsay's summer fruit trifles

Put the berries and sugar in a non-stick pan and heat gently for a few minutes until the fruit begins to soften.

Transfer to a bowl and leave to cool completely. Using a slotted spoon, remove a spoonful of fruit for the topping and set aside.

Place the amaretti biscuits in a deep bowl and lightly crush with the end of a rolling pin. Reserving a handful, tip the rest into a large glass bowl (or divide among individual glasses.)

Spoon half the custard over the amaretti, followed by half of the fruit compote. Repeat these layers and top with a sprinkling of crushed amaretti and the reserved fruit to serve.