- 4tbsp Grand Marnier
- 100g (3½oz) dried cherries
- 100g (3½oz) dried sultanas
- 250g (8oz) Jamaican ginger cake
- 600ml (20fl oz) chilled custard
- Toasted flaked almonds, to serve
FOR THE SYLLABUB
- Grated zest of ½ lemon
- 2-3tbsp caster sugar
- 100ml (3½fl oz) sweet white wine
- 300ml (9½fl oz) cream
- Soak the dried fruit in the alcohol for 6 hours or overnight. Strain, reserving both the fruit and alcohol. Cut the cake into slices 1cm (½in) thick and arrange a single layer over the base of a large glass trifle bowl. Pour over the fruit and alcohol. Pour the custard over the cake, cover with cling film and chill for at least 3 hours.
- To make the syllabub cream, mix together the lemon zest, sugar and wine and leave for 30 minutes. Strain through a fine sieve into a large bowl, then add the cream and whip until the mixture just holds its shape. Be careful not to over whip it.
- Spoon the cream over the trifle and return it to the fridge until you are ready to serve. Just before serving, decorate with toasted almonds and silver dragées, if desired.
I love the taste of Jamaican ginger cake for this recipe, but you can use any ready-made cake - orange cake is also good.