Lemon and raspberry trifle with blueberry sorbet

Raspberry jelly

• 3 gelatine leaves
• ice cold water, for soaking (approx. 350 g)
• 200 g frozen raspberries
• 200 g rosé wine
• 100 g caster sugar
• 16 fresh raspberries

Lemon cream

• 2 gelatine leaves
• ice cold water, for soaking (approx. 350 g)
• 125 g caster sugar
• 400 g pouring (whipping) cream
• 2 lemons, zested and juiced

Blueberry sorbet

• 60 g raw sugar
• 300 g frozen blueberries
• 2 tsp lemon juice
• 20 g glucose syrup

Shortbread biscuits

• 115 g unsalted butter, softened, cut into pieces
• 60 g icing sugar
• 155 g plain flour
• 60 g cornflour

Meringue

• 90 g caster sugar
• 2 egg whites
• 1 pinch cream of tartar
• fresh raspberries, to serve