Sherry Trifle
An easy Sherry Trifle recipe for summer buffets or Christmas lunch
Servings: 8 people
Ingredients
- 1 pack trifle sponges, 8 sponges, approx 160g
- 125 ml sherry, or sweet vermouth or fruit juice
- 125 ml fruit juice
- 500 g custard, bought or homemade
- 300 g raspberries, fresh or frozen and defrosted
- 225 ml double cream
- flaked almonds or extra fruit to decorate
Instructions
- Heat the custard in a saucepan and cook for 5-10 minutes to thicken. When thick, stand in a sink of cold water to cool, but not set500 g custard,
- Meanwhile, roughly break up the sponges and arrange in your serving dish. Cover with sherry/vermouth/fruit juice and mash up a bit1 pack trifle sponges,, 125 ml sherry,, 125 ml fruit juice
- When the liquid is absorbed, arrange the fruit over the sponges. Pour the cooled custard over and chill for at least 1 hour300 g raspberries,
- Whip the cream and spread over the custard. Decorate with fruit or flaked almondsKeep in the fridge until needed. Cream can go off if left for hours at room temperature225 ml double cream, flaked almonds or extra fruit to decorate