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1
Pre-heat the oven to 200C.
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2
For the sponge, combine icing sugar, ground almonds and the flour in a bowl of an electric mixer and whisk at medium speed.
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3
Add the eggs one by one, and pour the mixture onto the whipped egg whites and fold in with a spatula.
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4
Add the melted butter.
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5
Pour onto a lined baking tray and bake for 15 minutes, until golden brown.
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6
Take it out of the oven and allow it to cool on a wire rack.
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7
Meanwhile, make the creme patissiere by bringing the milk to the boil with the split vanilla pod and infuse it for 5 minutes.
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8
Cream the egg yolks and the sugar together and then add the flour and corn flour and mix until smooth.
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9
Pour 200 millilitres of the milk into the creamed eggs and flour and mix in, add the remaining milk and then pour back into the saucepan and bring to the boil mixing continuously and cook out for 1 minute.
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10
Pass through a fine sieve and reserve for later use.
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11
Cut out 2 large circles of Jaconde sponge that are the same size as your glass bowl.
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12
Layer the trifle by adding half the fruit jelly into the bowl and then leave this to set in the fridge for about 15 minutes.
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13
Now top with a circle of sponge and then generously brush with half of the sherry and sugar syrup.
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14
Add the rest of the fruit jelly and place into the fridge until set.
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15
Remove form the fridge and top with the remaining jaconde sponge and brush with the rest of the sherry and sugar syrup.
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16
Now pipe on the creme patissiere and creme Chantilly.
