The trifle of rené pluijm

Roast the almonds in a dry frying pan over low heat until the almonds start to color. Allow to cool.

Peel the fruits and cut into equal slices and pieces. Drizzle the pear with the lemon juice to prevent discoloration.

Cut the cake into slices and place them behind each other. Spread all the slices with jam in one go and drizzle generously with sherry.

Take a glass bowl or jar and start building the different layers. Start with a layer of cake, lay a layer of fruit on top and pour a layer of peasant vanilla over it. Make sure that the pieces of fruit are sitting nicely against the glass. Put a leaf of fresh mint between the fruit here and there. Continue until the bowl is filled or the ingredients are gone.

Finish with a thick layer of crème fraîche and sprinkle over the cooled almonds. Keep the trifle in the refrigerator until use.