Amaretto mixed berry and orange trifle

For the Amaretto Biscuits:
(Makes approx 30)

Ingredients:
340g/12oz ground almonds
340g/12oz caster sugar
4 eggs, whites only
30ml/1fl oz amaretto liquor
butter, for greasing

Method

Preheat the oven to 170C/325F/Gas 3.

In a large bowl beat the egg whites until firm.

Mix the sugar and the almonds gently into it.

Add the amaretto liquor and fold in gently until you have a smooth paste.

Place some greaseproof paper on a baking sheet lightly brushed with butter.

Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart. as they will expand whilst cooking.

Bake in the oven for approximately 15 minutes until golden brown.

For the trifle:
(Serves 10 - 12)

Ingredients:

The lightly crushed amaretti biscuits
150ml/5fl oz sweet sherry
1 tbsp amaretto
4 tbsp blackberry or raspberry jam
450g/1 lb fresh blackberries
450g/1 lb fresh raspberries
85g/3oz toasted flaked almonds
600ml/1 pint ready-made custard

For the syllabub topping:
125ml/4fl oz sherry
2 tbsp brandy
1 lemon, juice only
55g/2oz caster sugar
425ml/15fl oz double cream
freshly grated nutmeg

To garnish:
2 oranges, grated zest only
85g/3oz flaked almonds

Method:

Lay biscuits in the base of a deep glass dish. Spoon over the sherry and amaretto and leave to soak in for a few minutes.Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.

To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.

Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don’t over-whisk, or whisk too vigorously, as the cream may split.

Spoon the syllabub over the trifle and chill, preferably overnight.

Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.