Blackberry and Apple Trifle
2 medium, dessert, sweet
150 ml, as purchased
210 g, canned (drained)
Half Fat Cream
10 tablespoons, level
1 teaspoons, level
1 teaspoons, flaked, to decorate
- Core and slice the apples. Poach them very gently in the apple juice for 2 minutes until softened, but still whole. Drain and reserve a little of the juice. Let the apple slices cool.
- Break up the sponges and place in a pretty serving bowl. Sprinkle with the sherry and the reserved apple juice. Scatter the apple slices and the blackberries over the sponge.
- Cover and leave to chill for at least half an hour so the juices soak into the sponges.
- Top with the cream and sprinkle with the cinnamon and almond flakes. Serve immediately.