This is the most amazing trifle I have ever had and thought I would post it up for all to enjoy. The recipe is by Anna Olson. The intense fruitiness of port is the key flavour in this dessert, but ports second cousin, sherry, is used in the custard for two reasons. Sherry is the traditional flavour in trifle, but its pale colour makes for an attractively coloured custard where port, while tasty, would turn the custard a grey colour. This recipe makes individual trifles in dessert or wine glasses, but can also be prepared in a trifle bowl, using the same method of layering.