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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

  • 8 trifle sponges
  • 4 tablespoons raspberry jam
  • 6 tablespoons sweet sherry
  • 12 oz. (350g) frozen raspberries, partially thawed
  • 2 oz. (50g) ratafia biscuits

    Custard

  • 1 pint (550ml) milk
  • 1 vanilla pod
  • 4 egg yolks
  • 1 tbsp. caster sugar, plus a little for sprinkling
  • one and a half tablespoons of cornflour

    Topping

  • three quarter pint (425ml) whipping cream
  • 2 oz. (50g) flaked almonds, toasted
  • glace cherries to decorate

    Cooking Instructions:
    1. Split the sponges in half then spread each half thinly with raspberry jam
    2. Sandwich each half back together and cut into quarters
    3. Place in the base of three and a half pint (2 litre) glass trifle bowl
    4. Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice
    5. Roughly crush the ratafia biscuits and sprinkle over the raspberries
    6. Chill for 3-4 hours
    7. Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point
    8. Transfer to a heatproof jug and leave to infuse for 10 minutes
    9. Remove the vanilla pod from the milk
    10. Place the egg yolks, cornflour and sugar in a bowl and whisk together
    11. Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve
    12. Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil
    13. Cook gently for two minutes unit the custard is a thick pouring consistency
    14. Quickly pour the custard into a cold bowl to prevent further cooking
    15. Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming
    16. Set aside and leave to cool
    17. Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife
    18. 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
    19. Whip the remaining cream until it holds it shape
    20. Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000