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Serves 8

480g/1lb dried fruit, such as figs, cherries, pineapples, plums and peaches, roughly chopped

2 glasses of marsala

2 glasses of freshly squeezed orange juice

6 sponge fingers, spread with any jam or Quince Cheese (see here)

1 quantity of Lemon Syllabub (see here)

dried rose petals and unsalted slivers of pistachio (optional – both

available from Middle Eastern shops) or flaked almonds

double cream, to serve

Soak the fruit in the marsala and orange juice for about 1 hour. Put the sponge fingers in the nicest glass bowl you own and pour over the fruit and liquid. Spread the syllabub on top and chill for at least 1 hour. Scatter the petals and nuts on top, then put the trifle on the table with a small jug of cream.