Trifle Cakes of the Mulberry and Chocolate Kind

⅔ CUP (160ML) MILK
½ CUP (110G) CASTER (SUPERFINE) SUGAR
½ CUP (90G) BROWN SUGAR
1 TEASPOON VANILLA EXTRACT
125G UNSALTED BUTTER, CHOPPED
100G 70% DARK CHOCOLATE
1 EGG
1 CUP (150G) SELF-RAISING (SELF-RISING) FLOUR, SIFTED
¼ CUP (25G) DUTCH COCOA POWDER, SIFTED
¼ CUP (60ML) BLACK RASPBERRY LIQUEUR+
¼ CUP (60ML) STORE-BOUGHT GOOD-QUALITY THICK CUSTARD
½ CUP (120G) SOUR CREAM
½ CUP (125ML) SINGLE (POURING) CREAM
¼ CUP (40G) ICING (CONFECTIONER’S) SUGAR
FRESH MULBERRIES++, TO SERVE
FREEZE-DRIED RASPBERRIES, CRUMBLED, TO SERVE
MULBERRY JELLY

1¼ TEASPOON GELATINE POWDER
1½ CUPS (375ML) WATER
⅓ CUP (75G) CASTER (SUPERFINE) SUGAR
350G FRESH MULBERRIES++

METHOD
Preheat oven to 160°C (325°F). Place the milk, sugars and vanilla in a large bowl and whisk to combine. Place the butter and chocolate in a medium saucepan over low heat and stir frequently until melted and smooth.

Add the…