When it comes to finding a chef who can add that exclusive touch of class to the simplest of dishes, writer, performer, wit, bon vivant and unashamed food fanatic Nataniël is the obvious choice. 

This recipe was featured in Clover's recipe booklet released with the September 2004 issue of Sarie.

Nataniël says:
Make this trifle just before you serve. It does not have to clog up your fridge to get some body. You decide yourself how much dessert wine you want to add. After all, you know your family best

Cook and rate this recipe and you could win great prizes for your kitchen.

One largish bunch of red grapes
1 packet of ginger biscuits or Italian Amaretto biscuits
200 g fresh or frozen berries (optional)
50 ml sweet or dessert wine
100 g pecan nuts (chopped)
100 ml Marsala wine or sweet dessert wine
250 ml Mascarpone cheese
1 litre Ultra Mel vanilla custard  

• Wipe the grapes with a damp cloth and remove from the stalk. Cut each grape in half. Divide the grapes into 6 parts and pack a mixture of grapes and berries at the bottom of dessert glasses or bowls.
• Break ginger biscuits (or Amaretto biscuits) in pieces and sprinkle that with sweet or dessert wine. Place biscuits and nuts in a single layer on top of the grapes.
• Dish a layer of Mascarpone over and lastly add the Ultra Mel vanilla custard.
• Garnish with extra biscuits, grapes and nuts.