Typsy Laird (sherry trifle)

Known to Sassenachs as sherry trifle, this whisky-soaked Scottish dish is the traditional dessert at a Burns Supper. For a speedier version, just use ready-made custard: your guests will be too drunk by this stage to notice.

1 Victoria sponge cake, sliced, or Angel food cake, shredded
300g (3/4lb) raspberry or strawberry jam
1 wine glass of sherry
2 tablespoons brandy or Drambuie
Custard (homemade or instant)
250 ml (1/2 pint) sweetened double cream or Cool Whip
300g (3/4lb) raspberries
2 bananas (optional)
Toasted almonds

Mix the sherry and the brandy with the jam. Place the cake in the base of a large glass bowl and spread with the raspberry jam. Next add a layer of raspberries and sliced bananas. Pour the custard over the layer of fruit, spreading evenly. Add another layers of cake, jam, fruit, and custard to create a larger triffle. Spoon double cream or Cool Whip on top of custard. Decorate with toasted almonds.