8 trifle sponges
125g/4oz/½ cup cherry jam
125g/4oz macaroons, crushed
125ml/4fl oz/½ cup sherry
600ml/1 pint/2½ cups milk
½ vanilla pod (bean)
2 medium (US large) eggs plus 2 yolks
2 tbsp caster (superfine) sugar, plus extra to sprinkle
300ml/½ pint/1¼ cups double (heavy) cream
3 tbsp flaked almonds,
1 Spread the trifle sponges with jam and place in a shallow glass serving bowl with the macaroons. Pour over the sherry and set aside for 2 hours.
2 Put the milk and vanilla pod in a pan and bring to the boil. Remove from the heat, cover and infuse for 30 minutes then remove the vanilla pod.
3 Beat together the eggs, yolks and sugar and strain on to the milk. Cook gently over a low heat, stirring, until the custard thickens slightly. Pour the warm custard over the trifle and leaveto cool and set firm.
4 Lightly whip the cream and spoon over the top of the trifle. Sprinkle with flaked almonds and serve.