Laura's Christmas trifle has been requested time and time again.
- 1 double sponge
- Frangelico (a hazelnut liqueur)
- 4-5 fresh peaches or 2 punnets of raspberries
- 600ml carton of prepared custard
- 300ml cream
- 1 teaspoon pure vanilla extract
- Sliced almonds, toasted
Cut sponges into small squares.
If using fresh peaches, peal and cut into thin slices. If using raspberries, wash gently under cool water and drain on paper towels.
Place half the cut up sponge squares into the bottom of a large serving bowl.
Drizzle over some Frangelico (enough to dampen the sponge, but not saturate it).
Layer half the fruit, half the custard, the remaining sponge, remaning fruit, remaining custard.
Whip the cream with the vanilla until soft peaks form.
Spread whipped cream over the top.
Sprinkle with toasted almonds.