DOLLY’S BRAMBLE TRIFLE
200g (7oz) ready-made Madeira sponge 100ml (3½fl oz) sweet sherry 100g (3½oz) amaretti biscuits 300g (10½oz) brambles or blackberries 300ml (½pt) double cream
For the custard
500ml (18fl oz) semi-skimmed milk 150ml (5fl oz) single cream 8 large free-range egg yolks 75g (2¾oz) sugar 1 heaped tbsp cornflour For the custard, pour the milk and cream into a saucepan and place over a medium heat. Meanwhile, whisk the egg yolks, sugar and cornflour together until smooth. As soon as the milk mixture starts to bubble at the edges, pour it into the egg yolk mix, whisking all the time. Return the mix to the pan and place it back over the heat. Using a spatula, stir the custard until it thickens, then remove from the heat and pour into a clean bowl. Cover with greaseproof paper and set aside to cool completely.
Break the sponge into chunks and layer over the base of a glass trifle dish. Splash on the sherry and let the cake soak it up. Crumble three-quarters of the amaretti biscuits over the sponge, and cover with two-thirds of the brambles, setting the best-looking third aside. Spoon the cooled custard over the top and smooth out as best you can. Whip the double cream to soft peaks, then spoon it over the custard and smooth out. Decorate the trifle with the remaining brambles and chill for 3 hours to set.
Just before serving, crumble the rest of the amaretti over the trifle. To serve, scoop big spoonfuls into bowls, ensuring you reach the bottom, so every serving has a mix of all the layers.