Whim Wham

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 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

Directions

1. Melt the butter in a heavy-based frying pan and fry the almonds until golden brown.
2. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated.
3. Tip on to a greased baking sheet and leave to cool.
4. About 30 minutes before ready to serve, cover the bottom of a serving bowl with broken sponge fingers or sponge cake.
5. Pour the sherry, brandy and orange zest and juice over the sponge and leave to soak for 30 minutes.
6. Whip the cream until it just holds its shape, and then gently fold in the yogurt.
7. Spoon the mixture on top of the sponge.
8. Roughly chop the almonds, sprinkle on top and serve immediately.