# 8 trifle sponges
# 4 tablespoons raspberry jam
# 6 tablespoons sweet sherry
# 12 oz. (350g) frozen raspberries, partially thawed
# 2 oz. (50g) ratafia biscuits
Custard
# 1 pint (550ml) milk
# 1 vanilla pod
# 4 egg yolks
# 1 tbsp. caster sugar, plus a little for sprinkling
# one and a half tablespoons of cornflour
Topping
# three quarter pint (425ml) whipping cream
# 2 oz. (50g) flaked almonds, toasted
# glace cherries to decorate
Procedures
# Split the sponges in half then spread each half thinly with raspberry jam
# Sandwich each half back together and cut into quarters
# Place in the base of three and a half pint (2 litre) glass trifle bowl
# Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice
# Roughly crush the ratafia biscuits and sprinkle over the raspberries
# Chill for 3-4 hours
# Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point
# Transfer to a heatproof jug and leave to infuse for 10 minutes
# Remove the vanilla pod from the milk
# Place the egg yolks, cornflour and sugar in a bowl and whisk together
# Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve
# Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil
# Cook gently for two minutes unit the custard is a thick pouring consistency
# Quickly pour the custard into a cold bowl to prevent further cooking
# Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming
# Set aside and leave to cool
# Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife
# Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl
# Whip the remaining cream until it holds it shape
# Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries
