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Prepare to the end of step 5 up to 2 days ahead.
Set aside 6 whole cherries for garnish then put 300g of the unpitted cherries in a medium pan with the sugar and 2 tablespoons of water. Cook gently, covered, for about 10 minutes until the cherries start to break down. Meanwhile, pit the remaining cherries, cut in half and set aside.
Return the cherry purée to the rinsed-out pan and mix in the cherry juice drink and half the kirsch (if using). Heat gently, then remove from the heat. Squeeze the excess water from the soaked gelatine and add to the pan, stirring until melted.
Cut the Madeira cake into small cubes and divide between 6 sundae glasses, scattering in the halved cherries and half the raspberries as you go. Add a dash of the remaining kirsch (if using) to each glass.
Divide the cherry jelly mixture between the glasses, cover with clingfilm and chill in the fridge for at least 4 hours or overnight.
Want to make a single large trifle to serve 8-10? Use a bowl of at least 3-litre capacity, then top individual servings with the squirty cream and decorations.
Meanwhile, heat the icing sugar and the remaining raspberries in a pan over a low heat for 2-3 minutes until they start to collapse. Press through a sieve into a bowl to remove the seeds. Set aside.
Lightly whip the clotted cream, add the custard and whisk together. It should be thick and hold its shape.
Once the jelly is set, divide the raspberry coulis between the glasses. Spoon the custard mix on top and chill until needed.
When ready to serve, top each glass with a swirl of squirty cream. Scatter with hundreds and thousands and top with a wafer and a whole cherry.