Trifle sponges - 4
Amaretto - 3 tbsp
Fruit cocktail - 1 x 420g (15 oz) can, drained
Egg yolks - 2
Caster sugar - 40g (1½ oz)
Cornflour - 3 tbsp
Milk - 300 ml (½ pint), plus 3 tbsp
Single cream - 150 ml (¼pint)
White chocolate - 75g (3 oz), grated
Double cream - 5 tbsp
Whole almonds - 8, blanched
Plain chocolate - melted, to coat almonds

Method

Break sponges into a glass bowl. Sprinkle with amaretto blended with 1 tablespoon of the drained juice. Arrange fruit over the top.

Beat yolks, sugar and cornflour. Bring milk and single cream to the boil. Whisk into yolks. Return to rinsed pan and cook over a low heat, stirring until thick. Add white chocolate and stir until melted. Cool and pour over the fruit. Cover with clingfilm. Refrigerate overnight.