This is June's recipe appearing early, to make sure it catches the Jubilee. Going to a party? Make sure your are really popular by taking this along!

This trifle was inspired by a recipe from Frederic Nutt, a famous confectioner in Georgian England. It consists of three indulgent layers: sponge cake, custard, and whipped cream.

First layer: place a mixture of sponge cakes spread with apricot jam and amaretti biscuits in a glass trifle bowl. Moisten generously with sweet white wine or sherry and leave until the wine has been soaked up.

Second layer: lots of warm vanilla custard (a spoonful of brandy may be added to this). Allow to cool.

Third layer: lightly whipped double cream which has been sweetened and flavoured with a little finely grated lemon zest. Spoon the cream over the custard and decorate with roasted flaked almonds.

This is good with summer fruits and berries.

Paul Cleave