The December centrepiece. Made a day ahead, which is the whole point.
A trifle is the most forgiving big dessert there is, and it has to be made the day before, which makes it the sanest thing on a Christmas menu. The liqueur soaks into the sponge overnight and the whole thing arrives at the table looking like considerably more work than it was.
Method
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Line the base of a large glass bowl with half the sponge cubes, packed in snugly.
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Spoon over half the liqueur and press the sponge down gently so it drinks it up rather than letting it pool at the bottom.
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Layer over half the fruit, then half the custard, spreading it right to the glass so the layers read from outside.
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Repeat: sponge, the rest of the liqueur, fruit, custard. Cover and refrigerate overnight.
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On the day, whip the cream with the icing sugar to soft peaks — stop while it still folds, because it firms up as you spread it.
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Spoon the cream over the top and swirl it. Finish with the last of the fruit, the almonds and a few mint leaves just before it goes to the table.
Tips
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Build it in a straight-sided glass bowl. The layers are half the pleasure and a curved bowl hides them.
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Overnight is not optional — the sponge needs that time to soften properly.
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For a version children can eat, soak their layer in Lychee Cordial diluted 1:3 instead, or build a few individual glasses separately.