Ingredients

• Dry sherry
• For sponge cake -
• ½ cup butter
• 10 tablespoons castor sugar
• 1 ¼ cup flour (self-rising)
• 2 eggs (slightly whisked)
• For the custard -
• 2 eggs
• 1 pinch salt
• 1 pinch nutmeg
• 10 oz double cream (or use whipping cream)
• For the toppings -
• 10 oz double cream
• Roast almonds

Directions

• Directions
• Peel and slice pears, drain raspberries if tinned and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator.
• Preheat oven to 350 degrees F. Cream butter and sugar until light and fluffy. Add eggs and about 2 tablespoons flour and beat. Fold in rest of flour. Bake in 7-inch square tin for 25-30 minutes until brown. Let cool. Slice into fingers and arrange in top of fruit. More sherry may be added at this point.
• Pour one large glass of sherry. Mix eggs and all ingredients to small bowl. Place bowl in pan of simmering water. Stir continuously with wooden spoon, sipping sherry until custard thickens. This takes about ten minutes. Pour custard on top of sponge. Chill in fridge. Whip cream until stiff and smooth over top of custard. Arrange almonds decoratively.