SHERRY TRIFLE

Preparation Method :

• To make the custard, split the vanilla pod lengthways in half and scrape the seeds out with a knife. Place the pods and seeds in a medium-sized pan with the milk and cream.
• Bring to the boil slowly then remove from the heat and leave to stand.
• Lightly whisk the egg yolks and caster sugar until thick. Whisk in the vanilla-infused milk - fish the pod out first - then wipe out the pan and strain the custard mixture back in.
• Put it back on medium heat, stirring until the custard thickens enough to coat the back of a wooden spoon. Don't let it overheat or the egg will scramble. Keep aside.
• Drizzle the sherry over the sponge fingers, then break them into the bases of two glasses.
• To make the raspberry jelly, follow packet instructions. Stir and chill until it starts to thicken, then add the raspberries and blueberries.
• Divide between the glasses and chill until set. Top with the vanilla custard and double cream. Chill again.
• In the meantime, spread the flaked almonds on a sheet of parchment paper, sprinkle with ½ tablespoon icing sugar and bake at 180°C for 5 minutes, until golden.
• Sprinkle the almonds over the trifles to serve.