Victorian Cream Dessert Recipe

6 trifle sponges
60 ml/4 tbsp redcurrant jelly (clear conserve)
60 ml/4 tbsp apricot jam (conserve)

100 g/4 oz Almond Macaroons (or use bought), roughly crushed
60 ml/4 tbsp Madeira
50 g/2 oz caster (superfine) sugar

45 ml/3 tbsp dry white wine
45 ml/3 tbsp brandy
300 ml double (heavy) cream
150 ml creme fraiche

Toasted flaked (slivered) almonds, to decorate

Method:

Halve the trifle sponges horizontally and sandwich six halves together with redcurrant jelly and six halves with apricot jam. Cut into halves to make 12 small sponge sandwiches. Arrange alternately in the base of a large glass dish. Scatter the macaroons over, then drizzle with the Madeira. Dissolve the sugar in the wine and brandy. Whip together the creams until softly peaking, then whisk in the wine mixture until thick. Spread over the sponges and chill. Sprinkle with toasted almonds before serving.