Mandarin trifle

Method

1. Slice the sponges in half horizontally and spread with jam. Sandwich together and cut in half vertically into fingers.

2. Place the sponges in a large glass bowl. Drain the mandarins reserving the juice and sprinkle over the sponge with the sliced raspberries.

3. In a pestle and mortar, grind up the nuts and add these to the fruit.

4. Pour over the Madeira along with a couple of tablespoons of the reserved mandarin juice. Push the sponge mixture down into the bowl with the back of a spoon and transfer to a serving bowl.

5. For the custard: heat the cream in a medium-sized saucepan. In a separate bowl beat the yolks with the sugar and cornflour.

6. Don't let the cream boil but when it is very hot, pour it over the egg mixture stirring all the time over a low heat and don't stop stirring until it thickens. It will probably take about 10 minutes.

7. Once it has thickened to a consistency that thickly coats the back of a wooden spoon, remove from the heat, but keep stirring - if you don't, the residual heat of the saucepan will overcook the custard.

8. When it has cooled slightly, pour it over the trifle base. Leave to cool for an hour before putting the trifle in the fridge.

9. Whip the double cream and pour over the top. Decorate with glace cherries.

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Ingredients

1 packet trifle sponges
raspberry jam, for spreading
390ml can mandarins
150g Raspberries, sliced in half
75g walnuts or Almonds
4 tbsp Madeira wine
570ml whipping cream
6 egg yolks
1 tbsp caster sugar
1 tsp cornflour
275ml double cream
glacé cherries, to decorate

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