Ingredients

Method

Start by making the sponge cake. Preheat your oven to 180°C and line a rectangular cake tin with baking paper.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the vanilla extract.

Fold in the self-raising flour until the mixture is well combined. Pour the mixture into the prepared cake tin and smooth the top.

Bake for 20-25 minutes, or until the sponge is golden and a skewer inserted into the center comes out clean. Allow to cool completely.

Once the sponge cake is cool, cut it into slices and arrange these in the bottom of a large glass dish.

Pour the fruit juice or sherry over the cake to soak it. Arrange the mixed berries over the cake (reserving some for the top).

Next, prepare the custard. In a saucepan, heat the milk until hot but not boiling. In a separate bowl, whisk together the egg yolks, sugar, cornflour, and vanilla extract until smooth. Gradually whisk the hot milk into the egg yolk mixture, then return the mixture to the saucepan.

Cook over low heat, stirring constantly, until the custard thickens. Be careful not to let it boil, or it will curdle.

Pour the custard over the fruit in the trifle dish. Allow it to cool and set.

Once the custard is set, spread the whipped cream over the top. Sprinkle the top with the toasted sliced almonds and the reserved fruit.

Chill the trifle in the fridge for a few hours before serving to allow the flavors to meld together.