60 trifle sponges
5 lb (2.3 kg) raspberry jam
1 1/2 pints (900 ml) medium sherry
8 x (15 oz/425 g) cans sliced peaches in natural juice, drained
2 1/2 lb (1.1 kg) ratafia biscuits
10 fl oz (300 ml) brandy
8 pints (4.5 litres) custard, cooled
6 pints (3.5 litres) whipping cream
2 lb (900 g) fresh raspberries
1 lb (450 g) flaked almonds, toasted
5 lb (2.3 kg) raspberry jam
1 1/2 pints (900 ml) medium sherry
8 x (15 oz/425 g) cans sliced peaches in natural juice, drained
2 1/2 lb (1.1 kg) ratafia biscuits
10 fl oz (300 ml) brandy
8 pints (4.5 litres) custard, cooled
6 pints (3.5 litres) whipping cream
2 lb (900 g) fresh raspberries
1 lb (450 g) flaked almonds, toasted
method
1. Split the sponges and sandwich together with the jam. Arrange them in large glass bowls.
2. Spoon over sherry mixed with a little of the fruit juice, scatter over peaches, arrange ratafia biscuits in a layer on top and sprinkle with half the brandy.
3. Spread the custard evenly over the fruit and biscuits.
4. Whip the cream until soft peaks form, then fold in the remaining brandy.
5. Spoon over the trifles and top with raspberries and almonds.
2. Spoon over sherry mixed with a little of the fruit juice, scatter over peaches, arrange ratafia biscuits in a layer on top and sprinkle with half the brandy.
3. Spread the custard evenly over the fruit and biscuits.
4. Whip the cream until soft peaks form, then fold in the remaining brandy.
5. Spoon over the trifles and top with raspberries and almonds.
serving amount
fills four 6 pint (3.5 litre) bowls
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