18Th Century Scottish Whim Wham - Brandy And Sherry Trifle

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   1. Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. Tip on to a greased baking sheet and leave to cool.

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   2. About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl. Pour the sherry, brandy and orange rind and juice over and leave to soak for 30 minutes.

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   3. Whip the cream until it just holds its shape, then carefully fold in the yogurt. Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.

* Per serving · 4 servings · Values may vary.

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