This traditional trifle recipe couldn't be easier, use ready-made custard and sponge to save time.
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
Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.
To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split.
Spoon the syllabub over the trifle and chill, preferably overnight.
Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.
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James Martin is joined by chefs Tom Kitchin and Luke Matthews, and guest Mary Berry.
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