Several people have once again requested the recipe for a proper English Trifle. It is a good standby - I made one yesterday for my grandchildren coming. So here is the recipe again in the run-up to Christmas. And please - in the interests of continuing to keep such things pure to their origins - do NOT add jelly.
In the bottom of a really pretty glass dish layer either sponge cake, trifle fingers or (at a push) sandwich or even Madeira cake. Here in the UK you can actually buy Trifle Sponges . Cover them
liberally with enough sherry to really soak in. and leave for a couple of hours. Next add a layer of fruit. I usually use raspberries (we grow them in the garden and there are plenty in the freezer) - black cherries are a good alternative but if using tinned cherries then drain well or you will dilute the sherry (and you wouldn't want to do that would you?) Next comes a layer of 'ordinary' custard - either make it with eggs and full cream milk, or be lazy and make it with custard powder (but always full cream milk). When it has cooled you can put in a layer of amaretti biscuits. Finally cover with whipped double cream - don't whip too much - you need it thick enough to hold its shape but don't overdo it. Then it needs a chill in the fridge until about an hour before serving, when bring it out so that it reaches room temperature. Enjoy.