This trifle is adapted from one of my favourite Australian cookery writers, Donna Hay, and it truly is a crowd pleasing dessert. It is important to get your hands on the correct sized trifle dish for this. You can order them on Amazon or onthetable.co.uk, or Meadow’s and Byrne stock them also.
270g of strawberry jelly
800g of Christmas cake, crumbled
100ml of butterscotch schnapps (or sherry)
500ml of cream
60g of flaked almonds
For the custard
560ml of cream
1 vanilla bean, split and seeds scraped
6 egg yolks
75g of caster sugar
1 tbsp cornflour
8 inch trifle bowl
8 inch cake tin