Make this as one big trifle or individual versions. For the kids, swap the whisky and almonds for orange juice and chocolate buttons.
- For the base
- 8 trifle sponges
- 4tbsp raspberry jam
- 6tbsp whisky
- 350g (12oz) raspberries
- For the custard:
- 550ml (1 pint) milk
- 1 vanilla pod
- 4 egg yolks
- 1tbsp caster sugar, plus a little for sprinkling
- 1½ tbsp cornflour
- For the topping:
- Whipped cream
- 50g (2oz) almonds
- Glace cherries to decorate
Split each sponge in half and spread with a thin layer of raspberry jam.
Sandwich each half together and cut into quarters. Place in the bottom of a glass bowl. Sprinkle the whisky over the sponges and spoon over the raspberries and their juice.
Chill for 3-4 hrs.
Place the milk and vanilla pod in a small pan and slowly bring to a simmer. Transfer to a heatproof jug and leave to infuse for 10 mins. Remove the vanilla pod from the milk.
Separate the eggs and put the yolks, corn flour and sugar in a bowl and whisk together. Whisk in the milk and the sieve into a saucepan.
Cook over a gentle heat, stirring constantly until the custard starts to thicken, being careful not to allow to boil. Cook gently for 2 mins until the custard has a thick consistency.
Pour the custard into a cold bowl to prevent further cooking and sprinkle the surface with a thin coating of caster sugar to prevent a skin forming. Allow to cool.
Spoon the cold custard onto the raspberries in the bowl, spreading to the edges.
Squirt the whipped cream on top of the custard and spread to the sides of the bowl.
Decorate with the almonds and the cherries and serve.