Trifle

Mary Berry’s tipsy trifle layers a homemade jam Swiss roll with pears, ratafia biscuits, sherry and her own custard. The cut sides of the roll face outward around the glass bowl, creating a visible spiral border.

Eggs and caster sugar are whisked until light and frothy, then self-raising flour is folded in for the sponge. The baked sheet is turned onto sugar-dusted parchment, spread with strawberry jam and rolled before being sliced.

Eight slices line the bowl’s sides and six cover the base, with crumbled ratafia biscuits above them. Measured juice from the tinned pears is combined with sherry and sprinkled over the sponge and biscuits to soak in.

Egg yolks, caster sugar, cornflour and vanilla are whisked for the custard. Heated whole milk and single cream are gradually mixed in, then the mixture returns to the pan and thickens before covering the arranged pear pieces.

After the custard has cooled and set, most of the whipping cream is spread over it and toasted flaked almonds are scattered on top. The reserved cream is whipped further and spooned into decorative blobs, each topped with a cherry, before the trifle is chilled for serving.