Cheat's Cherry Trifle

To make the jelly layer, soften the gelatine in a small bowl of water. Tip the cherry pie filling into a saucepan with 100ml of water. Gently heat, being careful not to boil. Add the softened gelatine sheets to the cherry pie filling and stir until dissolved.

Allow the mixture to cool slightly before transferring to a 20cm trifle dish. Refrigerate for at least 1 hour or until the mixture has set. 

Cut the Madeira cake or madeleines in half, length ways. Spread with the cherry jam, sandwich back together and cut into large chunks. Arrange in a layer on top of the jelly. Drizzle over the amaretto.

Gently pour over the custard and level over with a palette knife.

Refrigerate for a further 30mins - 1 hour. 

Meanwhile, place the cream in a large bowl and sieve in the icing sugar and corn flour ( this will help stabilize the cream if making in advance ). Whisk until soft peaks form. Spoon the cream on top of the custard and scatter over the flaked almonds, glitter and gold balls.

Refrigerate until ready to serve.