Raspberry, sherry and nut trifle

Method

1. Spill a box of amaretti biscuits into the bottom of a large glass bowl.

2. Sprinkle well with a sweet sherry.

3. Use a fork to crush 150g punnet raspberries with icing sugar to taste, then spoon over the soaked biscuits.

4. Add a few more whole raspberries.

5. Spoon over a large tub of crème anglaise or vanilla custard and top with plenty of whipped fresh double cream.

6. Decorate with whole raspberries, chopped toasted hazelnuts and fresh mint leaves.