Marco Pierre White's Sherry Trifle Wally Ladd

We've been serving this trifle at the Yew Tree since day one, and it'll still be on the menu for many more years to come. It's a particularly popular dessert with guests

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   Bring the jam and sherry up to a slow simmer for 30 minutes to reduce and thicken, then set aside to cool. Soak the sponge fingers in the sherry until soft and set aside.
   
   To make the custard, add the vanilla pod to most of the milk and bring to the boil.
   
   Meanwhile, mix the custard powder and sugar with a little of the reserved cold milk.
   
   Pour the vanilla-infused boiling milk over the powder and whisk it together so that no lumps form. Return to the pan and cook for two to three minutes, whisking continuously, then allow to cool.
   
   When cold, beat the custard with a wooden spoon until smooth and place in a piping bag. Combine all the ingredients for the Chantilly cream, whisk to a peak and place in a piping bag.
   
   In a large martini glass, place the ingredients in the following order: 1tsp jam, 1 soaked sponge finger, 2tsp jam, 2 soaked sponge fingers, 3tsp jam.
   
   This should half fill the martini glass. Pipe a layer of custard onto the jam. Pipe a layer of Chantilly cream on the custard. Top with toasted flaked almonds and chopped pistachios.