- Sherry Trifle.jpg (28.88 KiB) Viewed 4141 times
Takes: 40 minutes (plus resting, cooling and chilling time)
Serves: 10 - 12
No nutritional information available.
Ingredients
For the custard:
- 600ml double cream
- 400ml whole milk
- 1 tsp vanilla extract
- 140g golden caster sugar
- 5 tbsp custard powder
For the filling:
- 1 shop-bought madeira loaf cake (approximately 300g)
- 100g raspberry jam
- 300g frozen raspberries (no need to defrost)
- ½ orange, zested and juiced
- 200ml sweet sherry
For the toppings:
- 600ml double cream
- 50g caster sugar
- 2 - 3 tbsp sweet sherry
- 3 - 4 crunchy amaretti biscuits, roughly crushed (you can use soft biscuits, if you cannot find crunchy)
- 15g flaked almonds, toasted
Method
1. First, make the custard. Pour the double cream, milk and vanilla into a large pan and bring to a simmer over a low heat. Meanwhile, stir the sugar and custard powder together in a large bowl. Stir a little of the hot cream mixture into the sugar mixture to make a paste, then gradually whisk in the rest of the cream mixture until completely combined. Return the custard to the saucepan and cook over a medium heat for 6 mins, whisking often until thickened and just simmering. Pour into a bowl, cover the surface with a disc of baking parchment (to prevent a skin from forming) and leave to cool. Will keep chilled for up to two days.
2. Cut the loaf cake into 12 slices, and sandwich the slices with the jam. Arrange these in the base of a trifle dish or bowl in an even layer, trimming any that don’t quite fit. Scatter over the frozen raspberries, then drizzle over the orange juice and sherry. Set aside for 1 - 2 hrs to give the fruit time to defrost and for the sponge to soak up all of the juices.
3. Whisk the cooled custard until smooth, then tip this over the raspberry layer and smooth the surface with a spatula. For the cream, whisk together the double cream, sugar, orange zest and sherry to soft peaks, then spoon over the custard layer. Chill in the fridge for at least 1 hr or up to 1 day. Scatter over the crushed amaretti biscuits and almonds to serve.
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