Prepare Ahead
The trifle can be made up to 24 hours in advance, but add the cream and almonds just before serving.
Instructions
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1
To make the custard, pour the milk into a saucepan. Split the vanilla pod in half lengthways, scrape out the seeds, and add them to the milk, along with the sugar. Bring to just below boiling point over a low heat. Meanwhile, whisk the egg yolks in a heatproof bowl.
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2
Pour the hot milk over the eggs, whisking continuously until well blended. Wash out the saucepan and half-fill with hot water. Place the pan over low heat with the bowl on top. Stir continuously with a wooden spoon until the mixture coats the back of the spoon. Remove the bowl from the heat and sprinkle the surface with 1 tsp sugar, to help prevent a skin forming, then set aside to cool.
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3
Meanwhile, spread the sponge pieces with jam and sandwich together in pairs. Cut each into 2.5cm (1in) pieces and arrange in the bottom of a 1.5 litre (2 3/4 pint) serving bowl.
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4
Add the raspberries, pushing them down into the spaces between the sponges. Sprinkle the amaretti crumbs over in an even layer, then drizzle the sherry evenly all over.
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5
When the custard has cooled, spoon it over the cake and fruit and chill in the refrigerator until ready to serve.
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6
Before serving, whisk the cream until thickened but not stiff and spoon it over the custard, then sprinkle with almonds.
Ingredients
- 8 Trifle Sponge Cakes, cut in half lengthways
- 115g Raspberry Jam
- 175g Raspberries
- 4 Amaretti Biscuits, crumbled
- 100ml Amontillado Sherry
- 300ml Double Cream
- 2 tbsp Flaked Almonds, to decorate
- 600ml Milk
- 1 Vanilla Pod
- 2 tbsp Caster Sugar, plus 1tsp for sprinkling
- 4 Egg Yolks
Serves 6
Total time required 35 mins
- Preparation time: 25 mins
- Cooking time: 10 mins