Sherry Trifle

Ingredients

• 1 jam-filled Swiss roll (or 200g sponge fingers)
• 100ml medium sherry
• 400g mixed berries (fresh or thawed frozen)
• 2 tbsp caster sugar, for the berries
• 500ml whole milk
• 1 vanilla pod, split, or 1 tsp vanilla extract
• 4 large egg yolks
• 50g caster sugar, for the custard
• 2 tbsp cornflour
• 300ml double cream
• 1 tbsp icing sugar
• 30g toasted flaked almonds, to decorate

Before you cook

• Slice the Swiss roll into 2cm-thick rounds.
• Toss the berries with the 2 tablespoons of caster sugar and leave them to macerate for 10 minutes.
• Toast the flaked almonds in a dry pan over medium heat for 2 minutes, stirring, until golden, then set aside to cool.

Steps

1. Arrange the sponge slices over the base of a large glass trifle bowl.
2. Spoon the sherry evenly over the sponge and press gently so it soaks in.
3. Scatter the macerated berries and their juices over the sponge.
4. Warm the milk with the split vanilla pod in a saucepan over medium heat until it just starts to steam, then remove from the heat.
5. Whisk the egg yolks, custard sugar and cornflour together in a bowl until smooth and pale.
6. Remove the vanilla pod from the milk and scrape the seeds back into the milk.
7. Pour the hot milk slowly into the egg mixture, whisking constantly.
8. Pour the combined mixture back into the saucepan.
9. Cook over medium-low heat, stirring constantly, for 5 minutes, until the custard thickens enough to coat the back of a spoon.
10. Pour the hot custard evenly over the fruit and sponge layer.
11. Press a piece of cling film directly onto the surface of the custard and chill for 2 hours, until fully set.
12. Whip the double cream with the icing sugar to soft peaks.
13. Spread or pipe the whipped cream over the chilled custard layer.
14. Scatter the toasted almonds over the cream just before serving.