Sherry Trifle
Traditional British layered dessert in a glass, sherry-soaked sponge with raspberries, vanilla custard, whipped cream, and toasted flaked almonds.
British
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Break sponge fingers into pieces. Warm raspberry jam in a small pan 30 seconds until loose. Toast flaked almonds. Chill double cream for topping. Have all ingredients measured and ready.
Build 1
Divide sponge pieces between two 300ml tall glasses. Drizzle 2 tbsp sherry evenly into each glass until fully soaked. Spoon warm jam over sponge in each glass. Scatter fresh raspberries, pressing some into the sponge layer.
Boil
Heat milk in a small pan over medium heat until just steaming, about 3 minutes. Whisk egg yolks, caster sugar, and cornflour in a bowl until pale. Slowly pour hot milk into yolks while whisking constantly.
Build 2
Return custard mixture to the pan. Whisk over medium heat 2 to 3 minutes until it boils and thickens to a coating consistency. Off heat, whisk in vanilla extract and 60ml double cream. Cool 15 minutes.
Simmer
Divide cooled custard slowly between the two glasses over the fruit layer. Press cling film directly onto custard surface in each glass. Chill 3 hours in the refrigerator until fully set.
Finish and plate
Whip chilled double cream with icing sugar to firm peaks. Spoon billows of cream over set custard in each glass. Scatter toasted flaked almonds over the cream. Serve immediately.
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