Frozen raspberry trifle terrine

It's Trifle Tuesday on The Great British Bake Off so get ready for some show-stopping layers of custard, cake and jelly and possibly a few jammy disasters.

Sarah Randell's terrine has all the components of a traditional trifle – boozy sponge, raspberries, custard, cream and almonds, but with a bit of a twist. Thinking outside the tin; Mary and Paul would love it. You can make it up to two weeks ahead so it's perfect for easy late-summer entertaining.

What goes into your favourite trifle? Tell us in the comments box below.

Frozen raspberry trifle terrine - serves 8-10

Ingredients

300g raspberries, plus extra to decorate
8 tbsp icing sugar
300ml double cream
1 x 500g tub vanilla custard
2 large egg whites
4 tbsp Pedro Ximénez or other sweet sherry
12-16 sponge fingers
For the praline:
50g granulated or caster sugar
40g toasted flaked almonds

Method

Line a 7cm-deep 22 x 10cm loaf tin with clingfilm so it overhangs the edges all the way round. Whiz the raspberries in a food processor with half of the icing sugar. Sieve the purée into a bowl, discarding the pips.
Whip the cream with the rest of the icing sugar to soft peaks. Fold the custard into the cream and divide between two bowls. Stir the raspberry purée into one bowl.
In another clean bowl, whisk the egg whites to soft peaks. Fold half of the egg whites into each custard mixture.
Reserving a tablespoon of each, spoon the two mixtures into the prepared loaf tin, alternating spoonfuls of each mixture. Use a skewer to gently swirl the mixtures together.
Pour the sherry into a shallow bowl, dip both sides of the sponge fingers into the sherry and place on top of the mixture in two layers.
Finish with a thin layer of the reserved mixture. Cover with the clingfilm and freeze overnight.
For the praline, gently melt the sugar in a small pan. When it's a golden caramel colour, stir in the flaked almonds and tip on to a sheet of nonstick baking paper. Leave to set.
Transfer the terrine from the freezer to the fridge 30 minutes before serving. Tip it out of the tin, remove the clingfilm and scatter with the praline, broken up, and the extra raspberries. Slice to serve.