Iced trifle slice

• Serves 6-8 • Prep 20 mins plus overnight freezing • No cook

2 tbsp toasted flaked almonds 100ml condensed milk

300ml double cream

11/2 tbsp sherry

1 tsp vanilla bean paste or extract a few drops of yellow food

colouring (optional)

1 gelatine sheet

400g raspberries

3 tbsp icing sugar

12 sponge trifle fingers

1 Line a 900g loaf tin with cling film, then scatter in the almonds.

2 Divide the condensed milk and double cream evenly between two bowls. Add the sherry to one, and the vanilla and food colouring, if using, to the other. Put the vanilla mixture in the fridge to chill, and whisk the sherry mixture until thick.

3 Spoon the sherry cream over the almonds and level. Cover with cling film, then freeze for about 1 hr until firm.

4 Whisk the vanilla cream until thick, then spoon over the frozen sherry layer. Smooth the surface, then freeze for 1 hr until firm.

5 To make the raspberry layer, soak the gelatine sheet in a little cold water. Blitz half the raspberries in a food processor with the icing sugar and 2 tbsp water. Sieve into a small pan and heat gently to warm through. Once it starts to boil, remove from the heat. Squeeze the excess water from the gelatine and add to the purée, stirring until the gelatine melts.

6 Crush half the remaining raspberries and stir into the purée with the remaining whole raspberries. Leave to cool. Spoon the mix evenly over the frozen vanilla layer, lightly press in the sponge fingers, then cover and freeze until solid – overnight is best.

7 Remove from the freezer 15 mins before serving. Turn out onto a board, then peel off the cling film and slice using a sharp knife. PER SERVING (6) 397 kcals, fat 31g, saturates 16g,

carbs 27g, sugars 24g, fibre 2g, protein 5g, salt 0.1g