Show off pretty layering by using individual shot glasses to update this Christmas favourite.
For the sponge, preheat the oven to 200C/400F/Gas 6 and line a 25cm x 35cm/10in x 14in tray with greaseproof paper. Whisk the eggs and sugar together in a food mixer on a high speed until pale in colour. Continue whisking until the mixture has almost tripled in volume. This will take about five minutes.
Sift in the flour and use a large metal spoon to fold it thoroughly into the eggs and sugar.
Spread the sponge mixture evenly into the tin and bake in the oven for 3-6 minutes or until browned. The top of the sponge should spring back when lightly pressed, and the edges should shrink a little away from the edge of the tin.
Transfer to a wire rack to cool. Once cooled, cut the sponge to fit your shot glass.
For the crème anglaise, put the milk and cream in a saucepan, add the vanilla pod and its scraped-out seeds, and heat to just below boiling point. In a separate bowl, whisk together the egg yolks and sugar until pale in colour.
Slowly pour the hot milk and cream mixture onto the egg yolks and sugar, stirring constantly. When all is thoroughly incorporated, return the mixture to a clean saucepan and stir on a low heat until thickened. The custard is ready when it thickens sufficiently to coat the back of a wooden spoon.
Remove the custard from the heat, strain through a fine sieve and set aside to cool. Cover and chill in the fridge until needed.
For the raspberry coulis, blend the raspberries and sugar together in a food processor and pass through a fine sieve to remove any seeds.
To build the trifle add a piece of sponge to the bottom of each shot glass, sprinkle with a few drops of sherry and allow to soak in for a few minutes. Add a thin layer of crème anglaise, top with a slice of banana and add a layer of raspberry coulis. Repeat the layers of crème anglaise, sponge and raspberry coulis until the shot glass is full. Repeat with the remaining shot glasses.
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