yield: 1 LARGE OR 6 INDIVIDUAL prep time: 20 MINUTES cook time: 7 MINUTES total time: 27 MINUTE
12 oz (more or less) sponge or pound cake
5 oz Sherry
2 oz Drambuie
8 oz raspberry jam
finely grated rind of a fresh, organic lemon
2 oz (about 6 ladyfingers)
Ang mga itlog sa itlog sa 4
20 oz nga gatas
Ang 3 tsp sugar
1/2 ka kutsarita nga vanilla
8 oz bug-at nga whipping cream
1 or 2 tsp Drambuie
Tigoma ang sukaranan
Break the sponge cake into pieces and place on the bottom of a trifle bowl (or individual bowls).
Place the Sherry and Drambuie in a measuring jug. Heat the jam slightly and add a little of the liquor to make it a bit runny. Pour the jam over the cake evenly.
Add the crushed biscuits on top of the jam and sprinkle the lemon rind over the biscuits.
Next, douse the liquor over the top of the crushed biscuits. Leave to soak.
Make the custard
Put the hot custard into a bowl to cool a little, stirring constantly, before adding to the top of the trifle base. Cover and refrigerate overnight (at least 8 hours).
Top with cream
Whip the cream and 1 or 2 tsp of Drambuie. (If desired, you can add some raspberries on top of the custard to add a little more color.) Spoon or pipe the whipped cream onto the top of the trifle. Decorate with almonds, raspberries and mint leaves.