Quick recipe finder Sherry trifle 
This traditional trifle recipe couldn’t be easier, use ready-made custard and sponge to save time.
By Antony Worrall Thompson From Saturday Kitchen
Ingredients
- 1 packet trifle sponges, broken into 5cm/2in pieces
- ½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias
- 150ml/5fl oz sweet sherry
- 1 tbsp cognac
- 4 tbsp blackberry or raspberry jam
- 450g/1 lb fresh blackberries
- 450g/1 lb fresh raspberries
- 85g/3oz toasted flaked almonds
- 600ml/1 pint ready-made custard
For the syllabub topping
- 125ml/4fl oz sherry
- 2 tbsp brandy
- 1 lemon, juice only
- 55g/2oz caster sugar
- 425ml/15fl oz double cream
- freshly grated nutmeg
To garnish
- 2 oranges, grated zest only
- 85g/3oz flaked almonds
Method
Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.
To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don’t over-whisk, or whisk too vigorously, as the cream may split.
Spoon the syllabub over the trifle and chill, preferably overnight.
Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.
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