When it comes to booze, Ainsworth believes trifle can be delicious without it, but if you favour alcohol, he suggests dark sherries like Pedro Ximénez and Oloroso, or liqueurs such as Cointreau ...

But could we actually send ourselves over the drink-drive limit with too much trifle? The boiling point of alcohol is just 78 degrees Celsius, so we tend to think that as we cook it, the alcohol ...