HOW TO MAKE IT

1 First, make the custard. Pour the cream, milk and vanilla into a large pan and bring to a simmer over a low heat. Meanwhile, stir the sugar and custard powder together in a large bowl. Stir a little of the hot cream mixture into the sugar mixture to make a paste, then gradually whisk in the rest of the cream mixture until completely combined. Return the custard to the saucepan and cook over a medium heat for 6 mins, whisking often until thickened and just simmering. Pour into a bowl, cover the surface with a disc of baking parchment (to prevent a skin from forming) and leave to cool. Will keep chilled for up to two days.

2 Cut the loaf cake into 12 slices, and sandwich the slices with the jam. Arrange these in the base of a trifle dish or bowl in an even layer, trimming any that don’t fit. Scatter over the frozen raspberries, then drizzle over the orange juice and sherry. Set aside for 1-2 hrs to give the raspberries time to defrost and to allow the sponge time to soak up all of the juices.

3 Whisk the cooled custard until smooth, then tip this over the raspberry layer and smooth the surface with a spatula. For the cream, whisk the double cream, sugar, orange zest and sherry together to soft peaks, then spoon over the custard layer. Chill for at least 1 hr or up to a day. Before serving, scatter over the crushed amaretti biscuits and almonds.

PER SERVING (12) 773 kcals • fat 60g • saturates 36g • carbs 48g • sugars 37g • ibre 1g • protein 5g • salt 0.4g