Sherry Trifle

• 6 ounces sponge cakes or 6 ounces cake, cubes
• 4 tablespoons medium sherry
• 4 ounces raspberry jam
• 300 g raspberries
• 450 ml custard, flavoured with
• 2 tablespoons medium sherry or 2 tablespoons sweet sherry
• 300 ml sweetened whipped cream
• toasted flaked almonds, to decorate
• mint leaf, to decorate

1. Spread half of the sponge cake cubes over the bottom of a large glass serving bowl.
2. Sprinkle half the sherry over the cake to moisten it.
3. Spoon over half the jam, dotting it evenly over the cake cubes.
4. Reserve a few raspberries for decoration.
5. Make a layer of half the remaining raspberries on top.
6. Pour over half of the custard, covering the fruit and cake.
7. Repeat the layers.
8. Cover and chill for at least 2 hours.
9. Before serving, spoon the cream over the top.
10. To decorate sprinkle with toasted flaked almonds and arrange reserved raspberries and the mint leaves on top.
11. Variations: Use other ripe fruit in the trifle with jam and liqueur to suit: apricots, peaches, nectarines, strawberries etc.

cakes, sherry, raspberry, raspberries, custard, sherry, cream, almonds, mint leaf

Taken from www.food.com/recipe/sherry-trifle-65589 (may not work)