Base layer

2 day old homemade 8″ sponge, soaked in a little sponge and stock syrup. Moisten further with a little bit of whipped cream, and some good quality raspberry jam.

 

Apricots  

poached fresh apricots, or a tin of apricots lightly blitzed Provides a great layer of bittersweet tang

 

Biscuit layer  

crush 20 or so amaretti biscuits and sprinkle on the apricots. 

 

Custard  

make a fresh egg custard – about 500 ml with 7 egg yolks, 100g sugar, 250 each of milk and cream and a vanilla pod.To help it set a little firmer. For a good trifle consistency, use also a heaped tablespoon of Bird’s custard Powder

 

Top

layer Whipped and sugared cream.Garnish with some toasted flaked almonds, crushed amaretti and raspberries