Angela Hartnett: Raspberry trifle

• 1 packet trifle sponges
• 2 measures Disaronno
• 2 punnets fresh raspberries
• 250g vanilla-flavoured custard
• 200g double cream
• 50g amaretti biscuits

Step 1
Lay the sponge fingers flat in a bowl.

Step 2
Pour over the liqueur so the sponges soak it up, but not so much that they're over-saturated.

Step 3
Cover the soaked sponge with raspberries, pour over the vanilla custard, top with the whipped double cream and refrigerate for a couple of hours.

Step 4
Just before serving, sprinkle with the crushed amaretti.