Christmas Trifle Recipe | Food Network UK

Ingredients

• For the Joconde sponge:
• 140g icing sugar
• 140g ground almonds
• 40g plain flour
• 4 eggs
• 4 egg whites, whipped
• 30g melted butter
• For the creme patissiere:
• 1 litre milk
• 1 vanilla pod (split and seed scrapped out)
• 150g caster sugar
• 16 egg yolks
• 60g flour
• 30g corn flour
• 1 package fruit jelly mix, made according to packet instructions
• 100ml sugar syrup, to layer the trifle
• 100ml sweet sherry, to layer the trifle
• Creme chantilly, to layer the trifle