for 4 servings
trifle sponge cakes
- 2 tablespoons
- 21 ounces
Plum (stoned and stewed)
- 2 cups
- 1 cup
cream (30% fat, lightly whipped)
- ½ cup
Break up the trifle sponges and spread them over the base of a dish about 20 cm x 20 cm/8" x 8".
Drizzle over the sherry then spoon over the plums in an even layer. Pour over the custard and top with the cream.
Chill for at least 1 hour then serve with the almonds scattered over.