Ingredients

• 250 g Sponge cake or ladyfingers
• 300 g Fresh mixed berries (strawberries, raspberries)
• 175 g Raspberry or strawberry jelly/gelatin
• 500 ml Full-fat milk
• 4 count Large egg yolks
• 100 g Granulated sugar
• 20 g Cornstarch
• 5 ml Vanilla extract
• 60 ml Cognac or sweet sherry
• 400 ml Heavy cream
• 2 tbsp Powdered sugar (for cream)
• 30 g Toasted flaked almonds (for garnish)

Instructions

1. 1

   Prepare the jelly according to package instructions. Allow it to cool completely at room temperature, but do not let it set fully.

2. 2

   For the custard (crème anglaise): Heat the milk in a saucepan until just simmering. In a separate bowl, whisk egg yolks, granulated sugar, and cornstarch until pale and smooth.

3. 3

   Gradually temper the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until thickened enough to coat the back of a spoon (do not boil). Stir in vanilla extract, then strain the custard into a clean bowl, cover the surface with plastic wrap to prevent a skin, and let cool completely.

4. 4

   Slice the sponge cake or arrange ladyfingers at the bottom of a large glass trifle bowl. Drizzle evenly with Cognac or sherry.

5. 5

   Spoon half of the cooled, unset jelly over the cake layer, ensuring it soaks in. Arrange half of the fresh berries over the jelly.

6. 6

   Carefully pour half of the cooled custard over the berries. Repeat the layers with the remaining cake, liqueur, jelly, berries, and custard.

7. 7

   Cover the trifle dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and flavors to meld.

8. 8

   Just before serving, whip the heavy cream with powdered sugar until stiff peaks form.

9. 9

   Spread the whipped cream evenly over the top of the chilled trifle.

10. 10

    Garnish with remaining fresh berries and toasted flaked almonds. Serve immediately.