Scrumptious is the only word I can think of to describe a sherry trifle and decadently scrumptious it truly is. The history of the trifle goes back some 5 hundred years and it is still evolving with every chef trying to put their personal twist on it.
ingredients:
1 packet
trifle sponge or tiramisu fingers
2 tablespoons
raspberry jam
250 g
raspberries puréed
150 g
raspberries to garnish
250 ml
sherry sweet
600 ml
bakers custard see recipe
500 ml
cream
servings
method:
- If you are using trifle sponges, cut them in half and spread them with jam. Place a layer of sponges or tiramisu fingers on the base of a large serving bowl and pour over the sherry.
- Cover the sponges with a layer of the puréed raspberries followed by a layer of custard.
- Place in the refrigerator for an hour or more or until you are ready to finish the top.
- Whip the cream and carefully spread it over the custard layer. Garnish the top with the remaining raspberries and (optional) some grated chocolate.
recipe notes:
Tip. You can replace the raspberry ingredients with strawberry, cherry or any other fruit of your choice and you can also assemble the trifle in individual glasses. If you are making a trifle for children, replace the sherry with raspberry juice.
