• 6 trifle sponges
• raspberry jam
• 75ml to 100ml (3 to 4 ounces) sherry
• 450g (1 pound) mixed fruit (e.g. raspberries, bananas, grapes)
• whipped cream
• toasted almonds, flaked

• 3 egg yolks
• 25g (1 ounce) caster sugar
• 1 teaspoon cornflour
• 300ml (1/2 pint) double cream

Split the sponge cakes and spread with a generous amount of raspberry jam. Sandwich them together again and use to line the base of the bowl attractively. Drench with the sherry and set aside.

To make the custard, mix together in a bowl the egg yolks, sugar, cornflour and a little of the cream to form a smooth paste. Heat the remaining cream until very hot, then pour onto the egg mixture, stirring briskly. Return the mixture to the pan and cook very gently, stirring constantly, until the custard has thickened. Allow to cool.

Meanwhile, prepare your fruit. If you are using apples or bananas, remember to dip them in lemon juice to prevent them going brown. Arrange the fruit on top of the sponge base and pour over the cooled custard. Pop the trifle into the refrigerator until cold.

Spoon whipped cream over the trifle and sprinkle with toasted flaked almonds to decorate.