Christmas Trifle with Sparkling Ruby Cabernet, Macadamia & Verjuice Custard Recipe

Name: Christmas Trifle with Sparkling Ruby Cabernet, Macadamia & Verjuice Custard Recipe
Yield: 12
Ingredients: [HEADING] Verjuice Custard[/HEADING]; 4 free range eggs; 12 free range egg yolks; 200g caster sugar; 650ml Maggie Beer Verjuice; 700g thickened cream (40% fat), heated; [HEADING]Ruby Cabernet Jelly[/HEADING]; 750ml Maggie Beer Sparkling Ruby Cabernet; 2 tbspn caster sugar; 6 sheets gold strength gelatine (2g ea); [HEADING]To Assemble[/HEADING]; 1 [URL]sponge cake|https://www.maggiebeer.com.au/pages/recipes/layered-passionfruit-curd-sponge-cake[/URL]; 250g fresh raspberries; 400mls thickened cream, whipped to firm peaks; 1/3 cup roasted macadamias, roughly chopped