Holiday Trifle

The Best of the Brits

3   eggs
3 oz 90 g   sugar
55 g   all purpose flour
5 oz 150 g   raspberry jam
3 tbsp   sweet sherry
10 oz 300 g   frozen raspberries
0.75 oz 500 ml   cream
0.75 oz 25 g   icing sugar
0.25 tsp   vanilla
2 tbsp   slivered almonds
500 ml   milk
25 g   custard powder
75 g   sugar
165 ml   cream
1. Preheat oven to 425F. Brush a loaf pan with melted butter, line with baking parchment and brush with melted butter again.

2. To make the sponge, bring a pan half full of water to boil, then remove from the heat. Affix a pyrex bowl overtop the water. Place eggs and sugar in bowl and beat until pale, trebled in volume and ribbony. Remove the bowl from the pan and continue beating for about 2 minutes or until mixture is cool.

3. Sieve flour into mixture and fold until just combined. Pour into loaf pan, level and bake for 6 minutes or until springy to the touch.

4. Turn over onto greaseproof paper, spread with jam and gently roll up. Wrap with greaseproof pater and chill for 20 minutes.

5. Cut sponge into 1/4 inch slices. Arrange in a large clear glass bowl. Fill centre with remaining slices. Drizzle with sherry, add berries. Cover and chill whilst making the custard.

6. To make the custard use the last four ingredients. Bring the milk almost to a boil in a heavy based saucepan. Place the custard powder and sugar in a bowl, add cream and whisk quickly to prevent lumps. Whisk in about one third of hot milk, then pour mixture back into the pan. Bring to a boil over medium low heat, whisking constantly, then remove. Continue to gently whisk for about 5 minutes while it cools then pour onto the fruit. Cover the trifle with plastic wrap. Chill for an hour.

7. Whisk together the cream, icing suger and vanilla until soft peaks form. Dot trifle with cream mixture and top with nuts and leftover raspberries. Chill until ready to serve.

Assembly and presentation are key. Feel free to interchange and experiment with the ingredients for your personal taste.