Trifle Squares

Everyone likes mince pies but they're always there, at every party throughout December. Here's something a little different for a Christmas party that should go down well!

Makes 50-70 small squares depending on size of tins

Sponge:

6 eggs

150g caster sugar

150g self raising flour

3 tbsp sherry, amaretto or pistachio liqueur

Fruit gel layer:

250g mixed frozen berries

1 sachet gelatin powder

1 pack Hartley's strawberry jelly

Custard gel layer:

3 egg yolks

100g caster sugar

Few dashes vanilla extract

300ml double cream

200ml milk

2 sachets gelatine powder

Cream and decorations layer:

300ml double cream

Flaked almonds, fresh raspberries, hundreds and thousands or freeze dried raspberries

Line two swiss roll tins with greaseproof paper and preheat the oven to 200C. Whisk together the sugar and the eggs for the sponge layer until they are thick and creamy and the mixture leaves a trail in the bowl. Carefully fold in the flour, making sure that there's no lumps. Pour into the two lined tins and bake for 10 mins until light brown. Sorinkle the alcohol over the top.

Once the sponges have cooled, remove the greaseproof paper and reline the tins with cling film, allowing plenty to overlap. Put the frozen berries, jelly cubes, gelatine powder and about a pint of water into a microwaveable jug and heat on high until the cubes have melted and the fruit is soft. Blend with a hand blender until smooth and pour over the sponges. Chill in the fridge for an hour or until the gel has set.

Beat the eggs, vanilla and sugar together for the custard layer. Heat the cream and milk together over a low heat (don't let it boil). Once it is heated through, pour onto the egg mixture and whisk together. Return the mix to the pan and add the gelatine powder. Continue to heat through gently until it thickens slightly. Pour carefully over the sponges, trying to avoid it mixing in with the fruit mix. Return to the fridge to set. When ready to serve, quickly whip the cream and spread thinly over the top of the sponges. Sprinkle decorations over and cut into 2-3 cm squares to serve.