Sherry trifle with praline and orange custard - delicious. magazine

Ingredients

• 1 shop-bought madeira cake, cut into chunky fingers
• 100ml pale cream sherry (see Easy Swaps), plus an extra splash
• 400ml double cream
• For the almond praline
• 50g caster sugar
• 100g almonds (smoked if you can find them)
• For the custard
• 200ml double cream
• 1 tsp cinnamon
• 2 oranges, pared zest of ½, the remainder peeled and cut into rings
• 6 medium free-range egg yolks (see Don’t Waste It)
• 1 tsp vanilla extract
• 2 tbsp cornflour