Ingredients
1 packet trifle sponges, broken into 5cm/2in pieces
½ packet of amaretti biscuits
150ml sweet sherry
1 tbsp cognac
4 tbsp blackberry or raspberry jam
450g fresh blackberries
450g fresh raspberries
85g toasted flaked almonds
600ml custard
For the topping
125ml/4fl oz sherry
2 tbsp brandy
1 lemon, juice only
55g/2oz caster sugar
425ml/15fl oz double cream
freshly grated nutmeg
assorted coloured dragees (vegetarian)
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
- Warm the jam and pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds. Pour over the custard
- To make the topping, place the sherry, brandy and lemon juice into a bowl and stir
- Pour in the cream with a pinch of nutmeg. Whisk together until it holds its shape
- Spoon the syllabub over the trifle and chill
- Just before serving, scatter with assorted coloured dragees
