6 trifle sponge cakes (available ready made in England, or you can use slightly stale homemade sponge)
good raspberry jam
4 oz ratafias
1/4 pt (+) sweet sherry
fruit of your choice (eg, cherries, bananas, peaches raspberries)
For the custard:
6 egg yolks
2 oz caster sugar
2 level tsp cornflour
1 pt double cream
few drops vanilla essence
Split the sponge cakes and spread with jam. Cut in pieces and place in base of serving dish. Add the ratafias and pour over the sherry. Set aside for 30 minutes. Put layer of fruit over sponge.
Crack the egg yolks into a basin. Add the sugar and cornflour. Whisk thoroughly to blend the ingredients. Heat the cream in a saucepan until very hot (but not boiling), then draw off the heat and gradually stir into the egg mixture. Blend well and then strain the custard back into the saucepan. Replace over low heat and stir constantly until the custard thickens and coats the back of a spoon, but do not allow to boil. Draw off the heat, add the vanilla essence and allow to cool for a few moments. Pour over the soaked sponge cakes and leave until cold.
Have fun decorating with fruit, toasted flaked almonds and whipped cream.
Best made in a beautiful glass bowl, so you can see the layers.
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