Traditional Irish Sherry Trifle

Method

1. Sandwich the rounds of sponge cake together with homemade raspberry jam. If you use trifle sponges, sandwich them in pairs.

2. Next, make the egg custard. You will need 500ml. 

3. Whisk the eggs with the sugar and vanilla extract. Heat the milk to the 'shivery' stage and add it to the egg mixture whisking all the time. Put into a heavy saucepan and stir over a gentle heat until the custard coats the back of the wooden spoon lightly. Don't let it boil or it will curdle.

4. Cut the sponge into 2cm slices and use these to line the bottom of a 3 pint (1.7 litre) glass bowl, sprinkling generously with sherry as you go along. Pour in some homemade egg custard and then add another layer of sponge. Sprinkle with the remainder of the sherry. Spread the rest of the custard over the top. Cover and leave for 5-6 hours, or preferably overnight in a cold larder or fridge to mature.

5. Before serving, spread softly whipped cream over the top, and decorate with raspberries and cranberries.