Sherry Trifle

• 6 trifle sponge cakes
• raspberry jam
• 4 oz (100 g)

Custard for a Christmas trifle should be made with eggs and cream. This is an extravagant recipe but one with a delicious flavour and suitable for a special occasion.

Split the sponge cakes and spread with jam. Cut in pieces and place in the base of a large, glass serving dish. Add the ratafias and pour over the sherry. Set aside for 30 minutes to soak while preparing the custard.