Ingredients

• 6 ready-made trifle sponges
• 200ml/7fl oz dry sherry
• 250g/9oz frozen raspberries
• 1 x 75g sachet custard powder (or make homemade custard)
• 275ml/10fl oz double cream
• 50g/1¾oz caster sugar
• 50g/1¾oz flaked almonds
• toasted
• 150g/5½ oz fresh raspberries
• to garnish

Directions

• Layer the sponges evenly across the bottom of a deep glass serving bowl. Pour over the sherry and leave to soak for a few minutes.
• Sprinkle over the raspberries in an even layer.
• Make the custard according to the packet instructions and poor evenly over the sponge and raspberries. Put in the fridge for 15 minutes
• or until the custard has set.
• Meanwhile
• whisk the cream with the sugar to soft peaks.
• Once the custard is set
• spoon over the cream and sprinkle with the toasted almonds.
• Refrigerate for a few hours before serving
• topping with the fresh raspberries at the last minute.