There is something incredibly comforting about trifle, even the greatest emotional upsets can be made lighter by a big dollop of gooey fruit, custard and cream.
3 egg yolks
570ml double cream
25g caster sugar
1 teaspoon cornflour
5 trifle sponge cakes
50g flaked almonds, lightly toasted
1 jar raspberry jam
255g fresh or frozen raspberries
2 small bananas, peeled and thinly sliced.
Break the sponge cakes apart and spread with raspberry jam. Put them in a large glass trifle bowl and cover with raspberries and sherry. Stir and ensure that the sherry is given time to soak.
To make custard, heat 275ml of the double cream in a small saucepan. Blend the sugar, cornflour and egg yolks together thoroughly and, when cream is hot, pour over the egg mixture. Stir thoroughly.
Return the custard to the saucepan on a very low heat and stir until thick, then cool.
Slice the bananas, mix in with the raspberries and pour the custard over the sponge cakes. Whip the remaining 275ml of cream and spread over the top. Finally, decorate with flaked almonds.
Chill for 3-4 hours and serve.