WHAT TO BUY

For the custard

600ml double cream

400ml whole milk

1 tsp vanilla extract

140g golden caster sugar

5 tbsp custard powder

For the filling

1 shop-bought madeira loaf cake (about 300g)

100g raspberry jam

300g frozen raspberries (no need to defrost)

½ orange, zested and juiced

200ml sweet sherry

For the toppings

600ml double cream

50g caster sugar

2‚3 tbsp sweet sherry

3‚4 crunchy amaretti biscuits, roughly crushed (you can use soft biscuits if you can’t ind crunchy)

15g flaked almonds, toasted