Ingredients

For the trifle:

1 small madeira cake, sliced

75ml rich cream sherry

275ml single cream

¼ tsp gelatine crystals

4 egg yolks

25g caster sugar

1 tsp vanilla essence

3tbsp apricot jam

½ tin apricots, pureed

For the topping:

275ml double cream

75ml rich cream sherry

25g caster sugar

Juice and rind of 1 orange

Preparation Method

Place the sliced Madeira cake across the base of a large serving dish. Drizzle with the sherry.

Place the cream and the gelatin crystals in a saucepan and whisk over a medium heat until blended.

In a bowl, cream the egg yolks and the sugar with the vanilla essence then and pour the cream mixture over. Mix well then return to the pan on a low heat and stir until the mixture thickens slightly. Put this to one side and allow to cool.

In a large bowl whisk together the double cream, sherry, caster sugar and the orange juice and zest until stiff.

Finally assemble the trifle. Cover the cake with the cooled apricot puree then layer on the cooled custard. Top with the double cream mixture and serve.