Instructions: In a heavy frying pan melt the butter and fry the almonds until golden brown.

Stir in the sugar and cook stirring until the almonds are well coated with the melting sugar.

Tip onto a greased baking sheet and cool.

About 30 minutes before serving break the sponge fingers into a serving bowl. Mix the sherry brandy orange rind and juice and pour over the sponge fingers. Leave to stand.

Whip the cream until it just holds its shape.

Fold in the yoghurt and spoon the mixture on top of the sponge fingers. Roughly break up the almonds and scatter over the top.

This is a simple lastminute trifle made in the 18th century in scotland. It means something light and fanciful. The addition of plain yoghurt makes it less rich.

Serves 6

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