Ingredients
- 8 trifle sponge cakes, cut in half lengthways
- 4 amaretti biscuits, crumbled
- 2 tbsp of flaked almonds, to decorate
- 4 egg yolks
- 175 g of raspberries
- 115 g of raspberry jam
- 100 ml of amontillado sherry
- 300 ml of double cream
- 600 ml of milk
- 1 vanilla pod
- 2 tbsp of caster sugar, plus 1tsp for sprinkling
Method
Step 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.Step 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.Step 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.Step 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.Step 5
When the custard has cooled, spoon it over the cake and fruit and chill in the refrigerator until ready to serve.Step 6
Before serving, whisk the cream until thickened but not stiff and spoon it over the custard, then sprinkle with almonds.