-
Spread half of the sponges, cake cubes or
sponge fingers over the bottom of a large serving bowl. (A glass
bowl is best for presentation.)
-
Sprinkle half of the sherry over the cake to
moisten it.
-
Spoon over half of the jam, dotting it evenly
over the cake cubes.
-
Reserve a few raspberries for decoration. Make
a layer of half of the remaining raspberries on top.
-
Pour over half of the custard, covering the
fruit and cake. Repeat the layers. Cover and chill for at least 2
hours.
-
Before serving, whip the cream with the icing
sugar until it forms soft peaks.
-
Spoon the sweetened whipped cream evenly over
the top of the custard.
-
To decorate, sprinkle with toasted flaked
almonds and arrange the reserved raspberries and the mint leaves on
top. Serve as soon as possible.
Tips & Variations :-
-
Use other ripe summer fruit such as apricots,
peaches, nectarines arid strawberries in the trifle, with jam and
liqueur to complement the fruit.
