This is a very simple recipe for a delicious and swiftly made trifle. It originates from the 18th century, when the word whim-wham was used to describe something light and fanciful.
SERVES 6
25 g (1 oz) butter
50 g (2 oz) blanched almonds
25 g (1 oz) sugar
30 trifle sponge fingers
150 ml (1/4 pint) sweet sherry
60 ml (4 tbsp) brandy
finely grated rind and juice of 1 large orange
300 ml (10 fl oz) fresh double cream
300 g (10 oz) natural yogurt
1. 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.
2. 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.
3. 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.
