Sherry trifle recipe
 Traditional trifle recipe couldn't be easier, use ready-made custard and sponge to save time but don't skimp on the sherry! The cream syllabub is super simple too. Perfection! 1 packet trifle sponge fingers, broken into 5cm/2in pieces150g/5oz amaretti biscuits or ratafias150ml/5fl oz sweet sherry1 tbsp cognac4 tbsp blackberry or raspberry jam450g/1 lb fresh blackberries450g/1 lb fresh raspberries85g/3oz toasted flaked almonds600ml/1 pint ready-made custard 1 packet trifle sponge fingers, broken into 5cm/2in pieces 150g/5oz amaretti biscuits 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 sherry2 tbsp brandy1 lemon, juice only55g/2oz caster sugar425ml/15fl oz double creamfreshly grated nutmeg 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 only85g/3oz flaked almonds 2 oranges, grated zest only 85g/3oz flaked almonds Method 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 in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. 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 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 refigerate, preferably overnight.Just before serving, scatter with the grated orange rind and/or flaked toasted almonds. 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. 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 in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard. Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. 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 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 refigerate, preferably overnight. 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 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 refigerate, preferably overnight. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.