Ingredients

• 1 packet trifle sponges
• broken into 5cm/2in pieces
• ½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias
• 150ml/5fl oz sweet sherry
• 1 tbsp cognac
• 4 tbsp blackberry or raspberry jam
• 450g/1 lb fresh blackberries
• 450g/1 lb fresh raspberries
• 85g/3oz toasted flaked almonds
• 600ml/1 pint ready-made custard
• 125ml/4fl oz sherry
• 2 tbsp brandy
• 1 lemon
• juice only
• 55g/2oz caster sugar
• 425ml/15fl oz double cream
• freshly grated nutmeg
• 2 oranges
• grated zest only
• 85g/3oz flaked almonds

Directions

• Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
• Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.
• To make the syllabub topping
• place the sherry
• brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
• Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk
• or whisk too vigorously
• as the cream may split.
• Spoon the syllabub over the trifle and chill
• preferably overnight.
• Just before serving
• scatter with the grated orange rind and/or flaked toasted almonds.