Instructions: This sumptuous dessert of sherry-moistened sponge surrounding a rich chocolate mousse filling, all covered with whipped cream, is always a huge success. Everyone asks for the recipe, so here it is!

1/2 pint 300 ml milk
a dash of sherry
8 oz 250 g trifle sponges, split in half horizontally (or ladyfingers)

6 oz 175 g margarine
4 oz 125 g caster sugar (superfine granulated sugar)

pinch of salt
6 free-range eggs, separated
8 oz 250 g plain chocolate
1/2 pint 300 ml double cream, whipped (heavy whipping cream)

grated plain chocolate to decorate

1. Mix the milk with the sherry in a shallow dish. Dip the split trifle sponges in it briefly to moisten, then use to line a greased 8 inch (20 cm)

souffle dish. Line the sides first and then cover the bottom.

2. Cream the margarine with the sugar and salt until light and fluffy, then beat in the egg yolks. Beat until the mixture is pale yellow.

3. Melt the chocolate in a bowl over hot water, or in the microwave.

Gradually beat the chocolate into the egg yolk mixture. In another bowl, whisk the egg whites until very stiff and fold into the mixture.

4. Pour into the sponge-lined dish, cover and chill for at least 24 hours.

5. Turn out, cover with whipped cream and decorate with grated chocolate.

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