Sherry Trifle
By The Cooking Book
Published on 25 April 2022
Made with raspberries here, this versatile dessert works well with other fruits. Try strawberries, blueberries, or even canned peaches.Leftovers can be served on fruit jelly, ice cream, or as an accompaniment to fruit salad.Time and servings
35 minsTotal time
6Servings
25 minsPrep time
10 minsCooking time
Ingredients
- 8 trifle sponge cakes, cut in half lengthways
- 4 amaretti biscuits, crumbled
- 2 tbsp of flaked almonds, to decorate
- 4 egg yolks
- 175 g of raspberries
- 115 g of raspberry jam
- 100 ml of amontillado sherry
- 300 ml of double cream
- 600 ml of milk
- 1 vanilla pod
- 2 tbsp of caster sugar, plus 1tsp for sprinkling
Method
Step 1
To make the custard, pour the milk into a saucepan. Split the vanilla pod in half lengthways, scrape out the seeds, and add them to the milk, along with the sugar. Bring to just below boiling point over a low heat. Meanwhile, whisk the egg yolks in a heatproof bowl.Step 2
Pour the hot milk over the eggs, whisking continuously until well blended. Wash out the saucepan and half-fill with hot water. Place the pan over low heat with the bowl on top. Stir continuously with a wooden spoon until the mixture coats the back of the spoon. Remove the bowl from the heat and sprinkle the surface with 1 tsp sugar, to help prevent a skin forming, then set aside to cool.Step 3
Meanwhile, spread the sponge pieces with jam and sandwich together in pairs. Cut each into 2.5cm (1in) pieces and arrange in the bottom of a 1.5 litre (2 3/4 pint) serving bowl.Step 4
Add the raspberries, pushing them down into the spaces between the sponges. Sprinkle the amaretti crumbs over in an even layer, then drizzle the sherry evenly all over.Step 5
When the custard has cooled, spoon it over the cake and fruit and chill in the refrigerator until ready to serve.Step 6
Before serving, whisk the cream until thickened but not stiff and spoon it over the custard, then sprinkle with almonds.