Traditional Scottish Sherry Trifle Recipe - Food.com

Ingredients

• 1 Victoria sponge cake, sliced
• 3/4 lb raspberry jam
• 10 fluid ounces cream sherry
• 2 tablespoons drambuie (can substitute brandy)
• 1 (3 ounce) package egg custard or 1 (3 ounce) package vegetarian egg custard
• 3/4 lb raspberries
• 2 bananas, thinly sliced (optional)
• 8 fluid ounces double cream
• 1 tablespoon caster sugar
• toasted almond, to garnish
• fresh soft fruit slices, to garnish
• 8 fluid ounces milk
• 1/3 pint double cream
• 2 egg yolks
• 3 ounces caster sugar
• 3 drops vanilla essence