Saturday Morning With Jack Tame

Christmas Trifle Cake  Peach, raspberry & blueberry trifle cake  There is nothing more satisfying to me than a chilled, cooling trifle on Christmas day. Made into a beautiful cake this one is an absolute showstopper yet because it’s made a day ahead and is truly easy to assemble it’s completely hassle-free!   Serves 10-12  2 store-bought trifle sponges  75mls sherry  600mls thick custard - make your own or store-bought is fine, just make sure it’s thick 2 cups sliced peaches (tinned will do if fresh ripe ones are not to be found)  1 punnet each raspberries and blueberries 300mls cream, whipped ¼ cup slivered almonds  Icing sugar for dusting Line a 20cm springform cake tin with baking paper, extending the height of the sides using a baking paper collar.  Cut one of the sponges through the middle so you have one thick and two thinner sponge cakes. Cut them to fit the shape of your tin.  Place the thick sponge into the base of the cake tin. Drizzle