Sherry Trifle

This is in answer to a query on the threads. I got this out of an English Cookbook. It takes 2 hours in the refrigerator after assembling.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 6  ounces  sponge cakes or 6  ounces  cake, cubes
• 4  tablespoons medium sherry
• 4  ounces  raspberry jam
• 300  g raspberries
• 450  ml custard, flavoured with
• 2  tablespoons medium sherry or 2  tablespoons sweet sherry
• 300  ml  sweetened whipped cream
•  toasted flaked  almonds, to decorate
•  mint leaf, to decorate

Directions

1. Spread half of the sponge cake cubes over the bottom of a large glass serving bowl.
2. Sprinkle half the sherry over the cake to moisten it.
3. Spoon over half the jam, dotting it evenly over the cake cubes.
4. Reserve a few raspberries for decoration.
5. Make a layer of half the remaining raspberries on top.
6. Pour over half of the custard, covering the fruit and cake.
7. Repeat the layers.
8. Cover and chill for at least 2 hours.
9. Before serving, spoon the cream over the top.
10. To decorate sprinkle with toasted flaked almonds and arrange reserved raspberries and the mint leaves on top.
11. •Variations: Use other ripe fruit in the trifle with jam and liqueur to suit: apricots, peaches, nectarines, strawberries etc.