• Serves 8 - 10 people

This winning trinity of sponge, fruit and creaminess is packed with vibrant berries and brightened with syllabub, writes Catherine Adams.

  • Sherry (around 100ml of your choice), for drizzling
  • 10 amaretti biscuits, crumbled to serve
  • 85 gm Pure icing sugar, for dusting
  • Almond sponge
  • 115 gm plain flour
  • 85 gm pure icing sugar
  • 85 gm almond meal
  • 340 gm eggs (about 7)
  • 100 gm caster sugar
  • 20 gm liquid glucose
  • 75 gm melted butter
  • Syllabub
  • 130 gm dry white wine
  • 35 gm sherry (of your choice)
  • 35 gm lemon juice
  • 100 gm caster sugar
  • Thin peel from 1 lemon
  • 400 gm pouring cream, chilled
  • Berry jam
  • 200 gm each strawberries, raspberries, blueberries, blackberries and boysenberries, plus extra to garnish
  • 80 gm caster sugar
  • 20 gm pectin
  • 30 gm lime juice, plus finely grated rind of 1 lime
  • 1 vanilla bean, split, seeds scraped
01   For syllabub, combine wine, sherry, juice and peel in a bowl, cover and refrigerate to infuse (at least overnight or up to a week). For almond sponge, preheat oven to 180C, and butter a 30cm x 20cm lamington or Swiss roll tin and line it with baking paper. Pass the flour, icing sugar and almond meal through a coarse sieve.
02   Combine eggs, sugar and glucose in the bowl of an electric mixer, place bowl over a saucepan of simmering water and whisk until mixture reaches 45C, then transfer to mixer and whisk until mixture cools and holds a smooth ribbon.
03   Fold the dry ingredients into egg mixture in 3 batches, ensuring each is combined before adding the next, then fold in butter until just combined.
04   Pour batter into prepared tin and bake until sponge springs back when lightly pressed (20-25 minutes). Cool in tin for 10 minutes, then turn out onto a wire rack to cool completely. Refrigerate overnight uncovered to dry and firm the sponge.
05   Meanwhile, for berry jam, place half the berries in a wide saucepan (reserve remaining). Combine sugar and pectin in a bowl, then add to berries along with juice and rind, and vanilla bean and seeds and gently combine. Stand for 10 minutes so sugar starts to dissolve and berries release their juices (10-15 minutes).
06   Simmer over medium-low heat until berries are tender without being mushy (8-10 minutes), then set aside to cool. Combine remaining fruit and gently mix with the cooled cooked fruit; avoid crushing the berries. The jam can be made ahead – it keeps refrigerated for up to 4 days.
07   For syllabub, strain out peel, dissolve sugar in the chilled sherry and wine mixture, then add chilled cream and whisk to soft peaks.
08   To layer the trifle, fill a 3.5-litre glass trifle bowl to a third full with diced sponge (the remaining sponge, about half, can be frozen for another use). Drizzle with sherry to taste.
09   Spoon berry jam evenly over sherry-soaked sponge.
10   Crumble amaretti over berry jam, then top with syllabub. Refrigerate until required and serve topped with extra berries and dusted with icing sugar. Trifle is best served within a few hours of assembly.
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