This rich, almondy trifle from 1985 will delight your guests with its combination of flavours. It’s a real crowd-pleaser.
Slice the trifle sponges in half and sandwich them together with the jam. Cut each into four and arrange in a trifle dish.
Pour over all but 1 tablespoon of the Amaretto. Sprinkle with 75g (3oz) of the ground almonds and the crumbled amaretti biscuits (reserve a couple for decoration). Reserve a few raspberries for decoration and put the remainder in the dish.
Stir the remaining Amaretto, ground almonds and 3 tablespoons of the cream into the custard. Pour over the raspberries.
Whip the remaining cream until soft peaks form then spread over the custard. Decorate with the reserved raspberries and crumbled biscuits. Chill for at least 2 hours until ready to serve.
Cook’s tip. If you don’t have any amaretto then add a little dry sherry, Marsala or a few tablespoons of Grand Marnier.