AMARETTI & LEMON CURD TRIFLE

There’s nothing like an English trifle, but there isn’t always time to make one from scratch. This recipe is simplicity itself, using good-quality ready-made vanilla custard. This is a great family favourite. I can’t stand jelly in trifle because I hate the feel of bits of cake spoiling smooth, silky jelly. It’s like having biscuit crumbs in bed. Besides, the combination of creamy custard, good jam and cake is perfection. Go mad with the toppings – I use anything and everything I can find in the store cupboard.

Serves 8

175g (6oz) amaretti biscuits 100ml (3½fl oz) sherry

500ml (18fl oz) fresh vanilla custard

250g (9oz) fresh raspberries 300ml (10fl oz) double cream 200ml (7fl oz) lemon curd 2-3tbsp pistachios, chopped (see tip)

1tbsp freeze-dried raspberries

Scrunch 100g of the amaretti biscuits into chunky bits and tip into a trifle dish. Sprinkle with two-thirds of the sherry. Dollop the custard over the top, completely from the outside. Next up is a second layer of scrunched biscuits and the final soaking of sherry. Pause at this point and chill the trifle for a few hours or overnight.

Whip the cream to soft, gentle peaks and fold almost all the lemon curd into it, keeping back 1tbsp for decoration. Do not over-mix; it’s lovely to see streaks of curd in the cream.

Spoon it over the top of the trifle, then finish with a final swirl of lemon curd and a sprinkling of pistachios and freeze-dried raspberries.

covering the biscuits. Scatter the fresh raspberries over the custard, making sure some sit towards the sides of the bowl so they’re visible