English trifle

Method

Slice the sponge fingers and arrange in the base of a large glass trifle bowl or dish. Spread with jam, then sprinkle over half the sherry and scatter the raspberries over the top. Heat the milk until steaming. Whisk the egg yolks with caster sugar until pale, then whisk in the cornflour. Slowly pour the hot milk onto the egg mixture whilst whisking constantly, then return to a clean pan and cook over gentle heat, stirring continuously, until the custard thickens and coats the back of a spoon. Stir in the vanilla extract and allow to cool slightly, then pour over the sponge layer and chill for at least two hours. Before serving, lightly whip the double cream and spread or pipe over the custard, then scatter with toasted flaked almonds.