-
1
Split the sponges in half then spread each half thinly with raspberry jam.
-
2
Sandwich each half back together and cut into quarters.
-
3
Place in the base of three and a half pint (2 litre) glass trifle bowl.
-
4
Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
-
5
Roughly crush the ratafia biscuits and sprinkle over the raspberries.
-
6
Chill for 3-4 hours.
-
7
Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
-
8
Transfer to a heatproof jug and leave to infuse for 10 minutes.
-
9
Remove the vanilla pod from the milk.
-
10
Place the egg yolks, cornflour and sugar in a bowl and whisk together.
-
11
Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
-
12
Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
-
13
Cook gently for two minutes unit the custard is a thick pouring consistency.
-
14
Quickly pour the custard into a cold bowl to prevent further cooking.
-
15
Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
-
16
Set aside and leave to cool.
-
17
Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
-
18
Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
-
19
Whip the remaining cream until it holds it shape.
-
20
Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.
