Classic trifle with poached pears INGREDIENTS METHOD

SERVES SIX TO EIGHT 6 ready-made trifle sponges or savoiardi biscuits 4 poached pears, made to the poaching recipe (left), sliced 200ml sherry, dry ideally 300ml vanilla custard, home-made ideally 300ml double cream Caster sugar, to taste 50g flaked almo

Line the base of a large (ideally see-through) bowl with the sponge fingers or biscuits.

Top with a layer of pears to cover then sprinkle over the sherry to soak through both layers. Pour the custard over the pears.

Whip the cream with a touch of sugar to taste, until you have medium to firm peaks.

Pipe or spoon the cream over the trifle then use a fork to whip up the surface of the cream into peaks. Scatter with the almonds to finish.

Serve immediately or leave in the fridge until ready to serve.