Raspberry and cherry trifle

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 6–8

Dietary
Vegetarian

By Donal Skehan

Ingredients

For the trifle

  • 270g/10oz raspberry jelly
  • 100ml/3½fl oz butterscotch schnapps or sherry
  • 500ml/18fl oz double cream

For the cherry cake

  • butter, for greasing
  • 180g/6oz caster sugar
  • 6 large free-range eggs
  • 180g/6oz plain flour
  • 150g/5½oz sour cherries

For the custard

  • 568ml/1 pint double cream
  • 6 free-range egg yolks
  • 75g/2½oz caster sugar
  • 1 vanilla pod, split and seeds scraped and reserved
  • 1 tbsp cornflour

To decorate

  • 60g/2¼oz flaked almonds
  • 225g/8oz raspberries
  • 225g/8oz cherries, stones removed