Mixed berry syllabub trifle

A classic British dessert, this one is all about convenience! Ideally, it’ s best made the day before, but will still work if you let it rest for at least an hour before serving.

PER SERVING CALS 472 FAT 52g SERVES 8-10

8 trifle sponges (200g), broken into chunks 150ml sweet sherry 50ml almond liqueur (plus extra for syllabub) 135g raspberry coulis 500g frozen strawberries and blueberries

1 pint ready-made custard

For the syllabub: 450ml double cream 7tbsp icing sugar, plus extra for dusting 1tbsp lemon juice 2tbsp almond liqueur 1 punnet fresh strawberries

1 punnet fresh raspberries Mint and toasted almond slices to garnish (optional)

1 Mix the trifle sponges with the sherry and almond liqueur and scatter into a trifle bowl.

2 Drizzle over the raspberry coulis and scatter the frozen strawberries and blueberries over the top. As they thaw they will release their juices, softening the trifle fingers.

3 Pour over the ready made custard, smoothing out the surface with the back of a spoon.

4 To make the syllabub, whisk the double cream with the icing sugar until it just starts to hold. Pour in the lemon juice and 2tbsp of almond liqueur and whisk until a silky texture is reached. Spoon gently over the custard and again, smooth the surface.

5 Hull the strawberries and scatter them and fresh raspberries over the top, decorating with mint sprigs and almond slices.

6 Leave overnight, or for at least an hour to settle and for the fruit to thaw. Finish with a dusting of icing sugar before serving. TIP You can add whatever fruits or berries you like, and if you’re not keen on the almond liqueur, swap for a nice cognac.