Prep 5 mins
Cook 50 mins
This is a very simple recipe for a delicious and swiftly made dessert in the "trifle" family. It originates from 18th century Scotland, when the word "whim-wham" was used to describe something light and fanciful.
- 1 ounce butter
- 2 ounces blanched almonds
- 1 ounce sugar
- 30 sponge cake fingers (or equivalent sponge cake)
- 5 fluid ounces sweet sherry
- 4 tablespoons brandy
- 1 large orange, zest and juice of
- 10 fluid ounces double cream
- 11 fluid ounces plain yogurt
- Melt the butter in a heavy-based frying pan and fry the almonds until golden brown.
- Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated.
- Tip on to a greased baking sheet and leave to cool.
- About 30 minutes before ready to serve, cover the bottom of a serving bowl with broken sponge fingers or sponge cake.
- Pour the sherry, brandy and orange zest and juice over the sponge and leave to soak for 30 minutes.
- Whip the cream until it just holds its shape, and then gently fold in the yogurt.
- Spoon the mixture on top of the sponge.
- Roughly chop the almonds, sprinkle on top and serve immediately.