Ingredients

	2 medium Apple, dessert, sweet
	150 ml (as purchased) Apple Juice
	2 individual Trifle Sponge
	2 tablespoons Sherry, Dry
	210 g Blackberries, canned (drained)
	10 tablespoons (level) Cream, Half Fat
	1 teaspoons Cinnamon
	1 teaspoons Almonds, flaked, to decorate

Instructions

• Core and slice the apples. Poach them very gently in the apple juice for 2 minutes until softened, but still whole. Drain and reserve a little of the juice. Let the apple slices cool.
  
  
• Break up the sponges and place in a pretty serving bowl. Sprinkle with the sherry and the reserved apple juice. Scatter the apple slices and the blackberries over the sponge.
  
  
• Cover and leave to chill for at least half an hour so the juices soak into the sponges.
  
  
• Top with the cream and sprinkle with the cinnamon and almond flakes. Serve immediately.

Notes

• Enjoy this delicious trifle any time of year with frozen berries. Just substitute the blackberries for your favourite frozen variety.