You will need some extra sherry to soak the sponge when assembling the trifle.
200g brown sugar
pinch of salt
60ml pedro ximenez sweet sherry
1. Mix sugar and butter together in a saucepan and cook over medium heat until sugar has melted and the colour is beginning to deepen and caramelise further.
2. Remove from the heat and add the cream, salt and sherry. Take care as the mixture may spatter. Stir to combine. Refrigerate overnight. The next day, warm gently so it becomes more pourable.
Click here for Danielle Alvarez's complete chocolate, coconut butterscotch and raspberry trifle recipe.