Ingredients

115g/4oz/½ cup unsalted (sweet) butter, softened
115g/4oz/½ cup light muscovado (brown) sugar
2 eggs
75g/3oz/⅔ cup self-raising (self rising) flour
2.5ml/½ tsp baking powder
115g/4oz/1 cup ground almonds
5ml/1 tsp almond essence
15ml/1 tbsp milk

To finish

300g/11oz/scant 2 cups raspberries
50g/2oz/½ cup flaked (sliced) almonds, toasted
90ml/6 tbsp fresh orange juice
200ml/7fl oz/scant 1 cup medium sherry
500g/1¼lb/2½ cups mascarpone cheese
150g/5oz/⅔ cup Greek (US strained plain) yogurt
30ml/2 tbsp icing (confectioners’) sugar
About 250ml/8fl oz/1 cup vanilla ice cream
About 250ml/8fl oz/1 cup raspberry ice cream or sorbet

Details

Serves: 10

 

Method

1. Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 20cm/8in round cake tin. Put the butter, sugar, eggs, flour, baking powder, almonds and almond essence in a large bowl and beat with an electric whisk for 2 minutes until creamy. Stir in the milk.

 

2. Spoon the mixture into the prepared tin, level the surface and bake for about 30 minutes or until just firm in the centre. Transfer to a wire rack and leave to cool.

 

3. Cut the sponge into chunky pieces and place these in the base of a 1.75 litre/3 pint/7½ cup glass serving dish. Scatter with half the raspberries and almonds. Mix the orange juice with 90ml/6 tbsp of the sherry.

 

4. Spoon over the orange and sherry mixture. Beat the mascarpone in a bowl with the yogurt, icing sugar and remaining sherry. Put the trifle dish and the mascarpone in the fridge until you are ready to assemble the trifle.

 

5. To serve, scoop the ice cream and sorbet into the trifle dish. Reserve a few of the remaining raspberries and almonds for the decoration, then scatter the rest over the ice cream. Spoon over the mascarpone mixture and scatter with the reserved raspberries and almonds. Chill the trifle for up to 1 hour before serving.

 

COOK’S TIP:- The trifle will set better if all the ingredients are thoroughly chilled in the fridge before assembling. Chill again before serving.

Energy 608Kcal/2537kj; Protein 17.2g; Carbohydrate 41.9g, of which sugars 33.7g; Fat 39.4g, of which saturates 18.1g; Cholesterol 134mg; Calcium 357mg; Fibre 2.8g; Sodium 269mg