Fast Ed's Roasted Strawberry and Elderflower Trifle with Kir Royale Jelly

Method

1. Preheat oven to 180°C. Soak the gelatine leaves in cold water for 3 minutes. Warm one cup sparkling wine, then squeeze out the gelatine and whisk in to dissolve. Mix in the remaining sparkling wine and crème de cassis, then chill for 2 hours, until set. Use a small sharp knife to dice into cubes.
2. Toss the strawberries in one cup icing sugar, vinegar, zest and juice then put in a roasting pan. Bake for 40 minutes, until softened and beginning to darken on top. Transfer to the KitchenAid Magnetic Drive Blender with the elderflower cordial and pulse until a coarse paste forms.
3. Stir the mascarpone, cream, vanilla and remaining sugar together. Arrange on plates with the strawberry sauce, mascarpone mixture, custard and jelly.