For the custard

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


  • STEP 1

    First, make the custard. Pour the double 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.

  • STEP 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 quite fit. Scatter over the frozen raspberries, then drizzle over the orange juice and sherry. Set aside for 1-2 hrs to give the fruit time to defrost and for the sponge to soak up all of the juices.

  • STEP 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 together the double cream, sugar, orange zest and sherry to soft peaks, then spoon over the custard layer. Chill in the fridge for at least 1 hr or up to 1 day. Scatter over the crushed amaretti biscuits and almonds to serve.

Recipe from Good Food magazine, December 2022

Goes well with


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