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Madeira Tipsy Trifle

Image of Madeira Tipsy Trifle

1 pint/ 570 ml Vanilla custard
225 g/8 oz raspberries and 2 tablespoons icing sugar or 200g/7 oz canned apricots, drained, and the juice of lemon
150 ml/5 fl oz Madeira
2 tablespoons fresh orange juice
1 tablespoon brandy
3 tablespoons caster sugar
1 layer of orange sandwich cake, or plain sponge cake or sponge fingers
2-3 tablespoons good-quality raspberry or apricot jam
1 tablespoon flaked almonds, toasted, to decorate

Chantilly cream

1 vanilla pod
450 ml/15 fl oz double cream
2 heaped teaspoons icing sugar, sifted


Serves: 7


First, assemble all the parts. Make the custard. Mix the raspberries and sugar together in a bowl, then press through a sieve to remove the seeds. Alternatively, puree the apricots and sharpen the taste with a little lemon juice.

Mix the Madeira, orange juice, brandy and caster sugar together, taste and add more sugar if necessary.

For the Chantilly cream, split the vanilla pod and scoop the seeds into the cream. Add the icing sugar and whisk together lightly to form a soft, spreadable consistency.

Slice the sponge in half horizontally, spread thickly with the jam, and sandwich the layers back together. Cut into pieces and arrange in a glass dish. Pour over enough of the Madeira mixture to moisten the sponges well.

Top with the fruit puree, then spread with the custard. Spread about two-thirds of the Chantilly cream thickly on top. Whisk the remaining cream until stiff and pipe on to the trifle. Decorate with toasted flaked almonds.

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