Everyone loves a trifle. In this lavish, super-quick version, moist almond macaroons laced with sherry are topped with tropical fruit, smooth custard and thick cream.
*For canned fruit, use 400g fresh strawberries, halved or quartered if large, and tossed in 1 tbsp caster sugar, and moisten the biscuits with orange juice instead of sherry.
*For sweet sherry, use an orange liqueur.
Sublime syllabub trifle: Warm 1/2 jar raspberry or strawberry jam in a small pan for 1 minute or until just melted. Remove from the heat and mix in 500g frozen raspberries. Slice a Madeira cake and arrange in a trifle bowl. Sprinkle with 4 tbsp sherry and 4 tbsp orange juice, and top with the raspberries and jam. Whisk 250ml double cream with the grated zest and juice of 1 orange, 1 tbsp icing sugar and 2 tbsp sweet sherry until thick and just standing in peaks. Spread evenly over the fruit. Put in the freezer for 10 minutes (this is not essential, but it allows the ingredients to settle).
*Mandarin and lemon meringue trifles: For four servings, cut 4 slices Madeira cake, then spread with lemon curd and lay in four dishes. Drain a 312g can mandarin segments and divide among the dishes. Stir 4 tbsp lemon curd into 500ml plain low-fat yoghurt and spread over the fruit. Top with small meringues.