Trifle is extremely easy to make, and it makes and impressive and colourful centrepiece at any birthday party. If you want to take a shortcut you can use ready-made sponge.

Serves 16

1 batch of sponge mixture
400 ml (14 fl oz) whipping cream
500 ml (17 fl oz) low-fat Greek yogurt
100 g (4 oz) homemade almond paste,
100 ml (3 1/2 fl oz) Marsala
75 g (3 oz) light muscovado sugar
900 g (2 lb) fresh strawberries
450 g (1 lb) fresh raspberries and red currants


SPONGE 
3 organic eggs
225 g (8 oz) caster sugar
1 teaspoon vanilla sugar
50 g (2 oz) unsalted butter
100 ml (3 1/2 fl oz) milk
210 g (7 1/2 oz) plain flour
2 teaspoons baking powder
1 pinch of salt
butter and dried breadcrumbs for the tin



ALMOND PASTE (makes 500 g) 
250 g (9 oz) almonds 
225 g ( 8 oz) caster sugar 

Sponge

  1. Preheat the oven to 175°C/350°F/gas 4. 
  2. Beat together the eggs, caster sugar and vanilla sugar until white and fluffy. 
  3. Melt the butter and stir in milk. Mix into the egg mixture. 
  4. Mix the flour, baking powder and salt. Carefully fold into the egg mixture. 
  5. Pour the mixture into a buttered rectangular cake tin coated with breadcrumbs. 
  6. Bake in the centre of the oven for 25–30 minutes or until a skewer inserted into the centre comes out clean. 
  7. Leave the sponge to cool.
     

Almond paste

  1. Blanch the almonds.
  2. Process the almonds in a blender to a fine powder.
  3. Add the sugar and mix for 5–7 minutes to make a smooth paste. 

Redberry trifle

  1. Cut the sponge into 1.5 cm (3/4 in) slices.
  2. Whip the cream and mix it first with the yogurt and then with grated almond paste.
  3. Bring the Marsala and the muscovado sugar to the boil. Leave to cool a little.
  4. Slice the strawberries and put them together with the berries and currants in the just warm wine.
  5. Arrange the cake, fruit and cream in layers in a glass bowl, starting with cake, then fruit, then cream. Finish with a layer of fruit.