Here is the recipe as it is in mum's book. I doubled it the last time I made it (my 40th Birthday) as it just sounded too small. Perhaps this is why we are all fatter than we used to be!
Ingredients
75g butter
75g caster sugar
40g cocoa
50g flakes almonds
1 egg
250 ml strong black coffee
1 tbsp sherry
1 tbsp milk
about 8 trifle sponges
300ml double cream
Method
Cream butter and sugar, beat in cocoa, nuts, egg and 1 tbsp coffee
Line base of a 1lb loaf tine with grease proof paper
Mix together the rest of the coffee with the sherry and milk
Dip 3 trifle sponges and place in base of tin
Top with the creamed mixture
Dip and place another layer of sponges on top and then press down
Chill overnight
Turn out and coat with whipped fresh cream and decorate with whatever you choose (eg almonds, cherries, chocolate buttons
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