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20 December 2012,01:25 by

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Serves :

Preparation Time :
40 minutes

Preparation Method :

  • Melt the butter in a heavy-based frying pan and fry the almonds until golden brown.
  • Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated.
  • Tip on to a greased baking sheet and leave to cool.
  • About 30 minutes before ready to serve, break the sponge fingers in half and put into a serving bowl.
  • Pour the sherry, brandy and orange rind and juice over and leave to soak for 30 minutes.
  • Whip the cream until it just holds its shape, then carefully fold in the yogurt.
  • Spoon it on top of the sponge. Roughly chop the almonds, sprinkle on top and serve immediately.


  • 25 grams  butter
  • 50 grams  blanched almonds
  • 25 grams  sugar
  • 30 trifle sponge fingers
  • 150 ml  sweet sherry
  • 60 ml  brandy
  • Finely grated rind and juice of 1 large orange
  • 300 ml  fresh double cream
  • 300 grams  natural yogurt

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