Almond trifle

Serves: 8

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Total Time: 38

Prep Time: 30

Cook Time: 8

• BASE
• 4 medium oranges
• 25 gram(s) golden
• caster sugar
• 6  trifle sponges
• 125 gram(s) (4½oz) strawberry jam
• 10  hard amaretti biscuits, plus a few extra to decorate
• SYLLABUB
• Finely grated zest of 1 orange, plus 2tbsp juice
• Squeeze of lemon juice
• 125  sweet sherry
• 2 tablespoon(s) amaretto
• 40 gram(s) (1½oz) icing sugar, plus extra to decorate
• 300  (½pint) double cream
• 25 gram(s) flaked almonds, to decorate

Method

1. Put the juice of two of the oranges and the caster sugar into a pan on a medium heat. Simmer until reduced to 50ml of syrup. Arrange the sponges on the base of a 20cm trifle dish at least 7cm deep, cutting them to fit and squeezing them in. Splash the syrup over. Place the jam in a bowl and work with a spoon until smooth, then spread over the sponges.
2. Peel and segment the other two oranges, and scatter over the sponges. Arrange the amaretti biscuits on top.
3. To make the syllabub, whisk the orange zest and juice with the lemon juice, sherry, amaretto and icing sugar in a large bowl. Slowly whisk in the cream until you have a light, fluffy syllabub, then smooth over the trifle base. Cover with clingfilm and chill overnight to allow it to firm up and let the juices continue to soak into the trifl e sponges.
4. Toast the almonds in a baking dish in a preheated oven for 7-8min at 200°C (180°C fan, gas mark 6). Just before serving, scatter the toasted almonds, plus a few amaretti biscuits, over the trifle, and dust with icing sugar.
5. Cook's note Be careful not to over-whisk the syllabub, otherwise it can separate. A handheld electric whisk works well.

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