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1
Preheat oven to 375 degrees F. Make sponge cake.
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2
Beat eggs and add sugar gradually, beating until combined.
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3
Place bowl over hot water and whisk eggs with 1 cup sugar until thick, light, and larger in volume.
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4
Remove bowl from heat and continue to whisk until cool.
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5
Fold in sifted flour and lemon rind.
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6
Place mixture into an 8-inch cake tin, which has been buttered, sugared and floured, and bake for 30 minutes.
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7
Turn onto a rack to cool.
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8
To make custard, heat milk with the vanilla bean until boiling.
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9
Beat yolks with remaining 1/2 cup sugar until thoroughly combined.
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10
Pour in hot milk and whisk together.
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11
Place custard into saucepan on low heat and stir until thickened.
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12
Remove from heat, take out vanilla bean, and allow custard to cool.
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13
Assemble trifle.
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14
Fill centers of lychees with raspberries.
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15
Mix together sherry, brandy and port.
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16
Make raspberry jelly by dissolving the gelatin in a little cold raspberry juice and then combining with warm raspberry juice.
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17
Allow to cool.
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18
Cut sponge cake in half and then cut one half into eighths.
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19
Place 5 slices into the bottom of a crystal bowl and separate each slice with 2 raspberry filled lychees.
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20
Pour half of the alcohol mixture over the cake and then pour over the raspberry jelly.
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21
Place the remaining raspberry filled lichees in the center.
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22
Cut the 3 remaining pieces of cake into thin slices and lay on top - add the rest of the alcohol.
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23
Place into the refrigerator to set.
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24
When the jelly has set, smear with the strawberry jam and scatter the blanched almonds over the top.
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25
Cover with the cooled custard and place in the refrigerator to set for 1 hour.
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26
Decorate trifle with whipped cream (using a rose-shaped piping nozzle), crystallized fruits and toasted almonds.
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27
Keep in the refrigerator.
