• Mary Berry's Raspberry and Almond Trifle

  Make a day ahead and serve chilled. If you haven't got sherry or Framboise, you could perhaps use Kirsch or vodka.
  
  Serves 6-8
  Preparation time 15 mins
  
  350g (12oz) frozen raspberries
  125ml (4fl oz.) medium dry sherry or framboise (raspberry liqueur)
  1 packet trifle sponges (6 sponges)
  Raspberry jam
  About 10 Ratafia biscuits or almond macaroons, coarsely crushed
  600ml (1 pint) custard, cooled
  150ml (5fl oz.) cream, whipped
  A few flaked almonds, toasted
  
  1. Pour the sherry over the frozen raspberries and leave to thaw.
  
  2. Split the sponges and sandwich together with raspberry jam. Arrange in the base of a shallow dish (about 20cm/8" diameter, 6cm/2.5" deep).
  
  3. Spoon over the raspberries and sherry. Sprinkle over the crushed ratafia biscuits and level gently with the back of a metal spoon.
  
  4. Carefully pour over the custard.
  
  5. Decorate with blobs of softly whipped cream and sprinkle with flaked almonds. Serve chilled.