Sherry Trifle
Submitted by Briones
Classic British sherry trifle layered with jam-spread sponge cake, raspberries, bananas, homemade egg custard, whipped cream, and toasted almonds. A make-ahead showpiece that chills for hours.
Few desserts carry the weight of British tradition quite like a proper sherry trifle. Sponge cake spread with raspberry jam, soaked in sherry until gloriously boozy, then layered with raspberries, sliced bananas, a silky homemade egg custard, and billowing whipped double cream.
The custard is made the old-fashioned way: egg yolks, sugar, and cornflour heated with cream until thick, then cooled before being poured over the fruit. No packets, no shortcuts.
Toasted flaked almonds on top add crunch against all that softness. Chill for 3 to 4 hours and serve in a glass bowl so everyone can see those gorgeous layers. Pair with an Australian or Californian Muscat for the full experience.
Kitchen Tips
- Saturate the sponge pieces thoroughly with sherry; they should be properly boozy, not just damp
- Stir the custard constantly over gentle heat to prevent scrambling the egg yolks
- Let the custard cool completely before pouring over the fruit so it doesn’t wilt the raspberries
- Assemble at least 3 to 4 hours ahead so the layers meld and the flavors develop
Ingredients
Directions
Break the sponge cakes into medium size pieces and spread each piece with jam.
Place in a large glass bowl and sprinkle over the raspberries.
Add the sherry until the cakes are saturated.
Make the custard: Heat half the cream in a small saucepan.
Blend the egg yolks, sugar and cornflour together in a basin and when the cream is hot pour over the mixture, stirring constantly.
Return to the pan and reheat gently until thick, then allow to cool.
Slice the bananas, mix in with the raspberries, and pour the custard over.
Whip up the remaining cream and spread over the custard.
Decorate with the flaked almonds.
Cover and chill for 3 to 4 hours before serving.
This is nice served with a good dessert wine, one of the Australian or Californian Muscats would be great.
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