Try Lynne's boozy beauty from Come Dine With Me Portsmouth
1. Put the rhubarb in a large saucepan and add the orange juice, ginger and ginger syrup. Cook the rhubarb very gently over a low heat until just tender. Remove from the heat and leave to cool.
2. To assemble the trifle, arrange the boudoir biscuits, or sponge fingers, in a large bowl and slowly pour over 100ml sherry and 2 tbsp brandy. Leave to soak for 10 minutes then top with the rhubarb mixture. Gently spoon over the custard, cover and chill.
3. To make the syllabub, mix the lemon juice, sherry and brandy in a large mixing bowl and stir in the sugar until dissolved. Gradually add the cream, whisking by hand as it is poured. Continue whisking for at least 5 minutes until the cream holds soft peaks.
4. Spoon the lemon syllabub over the custard and scatter with the toasted almonds. Chill until for 1-2 hours or until ready to serve.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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