Ingredients

• 1.5 litres cranberry juice
• 1/3 cup caster sugar
• 2 tbsp powdered gelatine
• 500g raspberries
• ¼ cup finely chopped pistachios
• 2 tbsp caster sugar
• ½ tsp ground cinnamon
• 10 sheets filo pastry
• 75g butter, melted
• 600ml thickened cream
• 1 tbsp pure icing sugar, sifted
• ½ cup raspberry jam
• 2 tbsp boiling water
• 250g strawberries, hulled and sliced
• 250g blueberries
• Mint leaves to serve

Serves: 8

Preparation Time: 35 Minutes

Cooking: 20 Minutes (Plus overnight chilling)

Method

1. In a medium saucepan, combine juice, sugar and gelatine and stir over low heat until dissolved. Cool for 15 minutes before pouring into a 20cm wide straight-sided trifle dish. Scatter half the raspberries in and refrigerate overnight or until set.
2. Meanwhile, combine pistachios, sugar and cinnamon in a small bowl and mix. Brush 5 sheets of filo lightly with butter, sprinkle with pistachio mixture and layer without pressing down. Fold filo stack in half. Cut an 18cm disk from the filo and place on a baking tray. Gently crumple the filo. Repeat with remaining filo, butter and pistachio mixture. Bake for 15 minutes or until golden. Carefully peel layers apart and set aside.
   
3. In the bowl of an electric mixer, beat cream and icing sugar to firm peaks.
   
4. In a small bowl, combine jam and boiling water and mix until smooth.
   
5. Layer filo sheets whipped cream and remaining mixed berries in two layers on top of the jelly. Drizzle with jam and scatter mint leaves over. Serve immediately.