Ingredients

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

Description

This Traditional Trifle Recipe Couldn't Be Easier, Use Ready-made Custard And Sponge To Save Time.

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