Sherry Trifle

1. 1

   Spread half of the sponge cake cubes over the bottom of a large glass serving bowl.

2. 2

   Sprinkle half the sherry over the cake to moisten it.

3. 3

   Spoon over half the jam, dotting it evenly over the cake cubes.

4. 4

   Reserve a few raspberries for decoration.

5. 5

   Make a layer of half the remaining raspberries on top.

6. 6

   Pour over half of the custard, covering the fruit and cake.

7. 7

   Repeat the layers.

8. 8

   Cover and chill for at least 2 hours.

9. 9

   Before serving, spoon the cream over the top.

10. 10

    To decorate sprinkle with toasted flaked almonds and arrange reserved raspberries and the mint leaves on top.

11. 11

    Variations: Use other ripe fruit in the trifle with jam and liqueur to suit: apricots, peaches, nectarines, strawberries etc.

No additional tips available.