LOCATION: Recipes >> Trifle Recipes >> Sherry Trifle
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Sherry Trifle
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Sherry Trifle
3 egg yolks
1 pint double cream
1 oz sugar
1 level tsp cornflour
5 trifle sponge cakes
2 oz flaked almonds, lightly toasted
Raspberry jam, use a very good quality one
2 fl oz sherry or more
8 oz fresh or frozen raspberries
2 small bananas
Break the sponge cakes into medium size pieces and spread each
piece with jam. Place in a large glass bowl and sprinkle over the
raspberries. Add the sherry until the cakes are saturated.
Make the custard: Heat half the cream in a small saucepan. Blend
the egg yolks, sugar and cornflour together in a basin and when
the cream is hot pour over the mixture , stirring constantly. Return
to the pan and reheat gently until thick, then allow to cool.
Slice the bananas, mix in with the raspberries, and pour the custard
over. Whip up the remaining cream and spread over the custard.
Decorate with the flaked almonds. Cover and chill for 3 - 4 hours
before serving.
This is nice served with a good dessert wine, one of the Australian
or Californian Muscats would be great.
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