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1
Choose four, equal sized glasses for serving.
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2
Slice the Madeira cake, choose a round cutter and cut discs to fit each glass.
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3
Place one piece of cake in the bottom of each glass.
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4
Carefully place a mixture of the fresh fruit (3 - 4 berries) on top of the sponge in each glass, pushing the fruit to the sides so that you can see them through the glass.
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5
Soak the gelatine in a bowl of cold water and set aside.
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6
In a saucepan, slowly bring to the boil the port, sugar and frozen berries.
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7
Once the port, sugar and berry mixture has boiled, pass through a sieve (over a bowl) to create a glossy berry syrup.
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8
Reheat the syrup gently and add the gelatine, stirring occasionally until combined.
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9
Using a spoon, divide syrup equally between each glass, pouring it over the fresh fruit.
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10
Refrigerate for 2 - 3 hours to set.
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11
To make the white chocolate custard, melt the chocolate in a bowl over a pan of simmering water.
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12
Gently fold the fresh custard into the melted chocolate adding a teaspoon of Nielsen- Massey Vanilla Bean Paste.
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13
Spoon the custard mixture over the set jelly and then place in the fridge to set.
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14
While the custard is setting, whisk the egg whites in a food mixer, on a medium to high speed.
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15
While the egg whites are mixing, heat the water and sugar in a saucepan until it reaches 121 degrees C (use a thermometer).
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16
Carefully add the sugar syrup to the egg whites, in a steady stream, while continuing to beat.
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17
Continue to whisk until the bowl cools, you should be left with a tight, very glossy meringue.
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18
Take the desserts out of the fridge and sprinkle with the chocolate covered space dust
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19
Place the meringue into a piping bag with a plain nozzle.
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20
Pipe bulbs of the glossy meringue on top of the custard/space dust.
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21
Using a blowtorch, flame the meringue to create a lovely caramelised texture and flavour.
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22
Decorate with some of the remaining fresh fruit and enjoy.
