Trifle

1. 1

   Split the sponge cakes; spread them with raspberry jam. Arrange in a glass dish.

2. 2

   Then pour sherry over cakes and leave to soak (3 tablespoons of sherry is sufficient).

3. 3

   Sprinkle the macaroons over the sponge cakes and pour on the custard.

4. 4

   I usually use Bird's custard, which is the greatest stand-by in British cooking.

5. 5

   Of course, you can make custard with 3 eggs, 1/2 pint milk, plus 1 tablespoon cornflower to prevent curdling, but much too labourious.

* Per serving · 4 servings · Values may vary.

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