Hookery Cookery Home > Christmas Recipes > Traditional Sherry Trifle Serves 8-10
Description/Notes:
Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream. Forget about counting calories until the New Year!
Ingredients:
Base
Custard
Topping
Cooking Instructions:
- Split the sponges in half then spread each half thinly with raspberry jam
- Sandwich each half back together and cut into quarters
- Place in the base of three and a half pint (2 litre) glass trifle bowl
- Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice
- Roughly crush the ratafia biscuits and sprinkle over the raspberries
- Chill for 3-4 hours
- Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point
- Transfer to a heatproof jug and leave to infuse for 10 minutes
- Remove the vanilla pod from the milk
- Place the egg yolks, cornflour and sugar in a bowl and whisk together
- Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve
- Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil
- Cook gently for two minutes unit the custard is a thick pouring consistency
- Quickly pour the custard into a cold bowl to prevent further cooking
- Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming
- Set aside and leave to cool
- Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife
- Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl
- Whip the remaining cream until it holds it shape
- Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries