I don't think I've ever written a book without a trifle in it, and I'm not about to start now. Besides, this is one of those puddings that looks spectacular, but requires the least amount of effort and scarcely any time at all to make. And by the way, when I say "make," I really mean assemble. The taste, though, is glorious and, for all its simplicity of construction, it feels like a big deal. It's rich, which means you can feed a large tableful of people with one fabulous mound.
About 18 ounces store-bought sponge or pound cake or same weight of baker's madeleines
About 4 ounces ginger wine (recommended: Stones Ginger Wine)
About 18 ounces heavy cream
4 teaspoons icing sugar
8 passion fruit
Slice or break the sponge into pieces and arrange half of them in a shallow dish or stand, then pour half the ginger wine over them. Mound up the remaining half of the sponge cake and pour the remaining ginger wine on top.
Whip the cream with the icing sugar until it is firm but not stiff; you want soft peaks.
Scoop the insides of 2 passion fruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponge.
Scoop out the remaining 6 passion fruit onto the white pile of cream so that it is doused and dribbling with the black seeds and fragrant golden pulp.