Sherry Trifle

cook 30 mins
Tags: Quick eats
  • 6 trifle sponges
  • 100 ml (3 1/2 fl oz) sweet sherry (optional)
  • 150 g (5 oz) raspberry jam
  • 1 tablespoon lemon juice
  • 250 g (8 oz) raspberries
  • 400 ml (14 fl oz) whipping cream
  • 25 g (1 oz) toasted flaked almonds, to decorate
  • 500 ml (17 fl oz) milk
  • 2 teaspoons vanilla extract
  • 4 egg yolks
  • 50 g (2 oz) caster sugar
  • 2 teaspoons cornflour
  • To make the custard, place the milk and vanilla extract in a saucepan and heat until just below boiling point. Place the egg yolks, sugar and cornflour in a heatproof bowl and beat with a hand-held electric whisk until pale and thick, then gradually whisk in the warm milk. Return to the pan and cook over a medium heat for 2–3 minutes, whisking continuously, until the custard has thickened. Transfer to a bowl, cover with clingfilm to prevent a skin forming and chill.
  • Meanwhile, arrange the trifle sponges in the base of a 20 cm (8 inch) trifle bowl and pour over the sherry, if using. Mix together the jam and lemon juice in a bowl and spoon over the sponges. Add the raspberries and top with the cooled custard.
  • Lightly whip the cream in a bowl with a hand-held electric whisk until it forms soft peaks. Spoon on top of the custard and decorate with the almonds. Serve immediately or chill until ready to serve.
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