Next level sherry trifle

• double cream↗600ml ml
• whole milk↗400ml ml
• vanilla extract↗1 tsp
• golden caster sugar↗140g g
• custard powder↗5 tbsp
• shop-bought madeira loaf1

  cake (about 300g)

• raspberry jam↗100g g
• frozen raspberries↗300g g

  (no need to defrost)

• orange↗½

  zested and juiced

• sweet sherry↗200ml ml
• double cream↗600ml ml
• caster sugar↗50g g
• sweet sherry↗2-3 tbsp
• crunchy amaretti biscuits3-4

  roughly crushed (you can use soft biscuits, if you can’t find crunchy)

• flaked almonds↗15g g

  toasted

Step-by-step instructions

1. 1

   First, make the custard. Pour the double cream, milk and vanilla into a large pan and bring to a simmer over a low heat. Meanwhile, stir the sugar and custard powder together in a large bowl. Stir a little of the hot cream mixture into the sugar mixture to make a paste, then gradually whisk in the rest of the cream mixture until completely combined. Return the custard to the saucepan and cook over a medium heat for 6 mins, whisking often until thickened and just simmering. Pour into a bowl, cover the surface with a disc of baking parchment (to prevent a skin from forming) and leave to cool. Will keep chilled for up to two days.

2. 2

   Cut the loaf cake into 12 slices, and sandwich the slices with the jam. Arrange these in the base of a trifle dish or bowl in an even layer, trimming any that don’t quite fit. Scatter over the frozen raspberries, then drizzle over the orange juice and sherry. Set aside for 1-2 hrs to give the fruit time to defrost and for the sponge to soak up all of the juices.

3. 3

   Whisk the cooled custard until smooth, then tip this over the raspberry layer and smooth the surface with a spatula. For the cream, whisk together the double cream, sugar, orange zest and sherry to soft peaks, then spoon over the custard layer. Chill in the fridge for at least 1 hr or up to 1 day. Scatter over the crushed amaretti biscuits and almonds to serve.