20-30 minutes (depending on your choice of custard…)
Madeira sponge cake (shop bought is good)
Approx 150g dark sweet cherries (frozen)
Fresh custard approx 1 pint (Home made or shop bought is fine)
Liqueur – Disaronno
600ml double cream
Thinly slice the Madeira sponge and line 6 individual trifle dishes. (I use one whole slice on the base and half two more for this outer edges)
Add 5-6 cherries to each glass spreading them evenly – pressing gently into the sponge. Add 1 tablespoon of Disaronno to each dish, pouring evenly over the sponge.
Evenly distribute the custard between the dishes – depending on the depth of your dish there may be a little bit left over. Put in the fridge to chill for at least half an hour.
Meanwhile whip the double cream until it forms very soft peaks – you don’t want it too stiff otherwise it will be difficult to place on top.
Evenly distribute the cream on each trifle.
Toast the flaked almonds (I dry fry mine gently in a small frying pan until lightly brown). Allow to cool. Before serving sprinkle almonds on top of each trifle.