SHERRY TRIFLE

Denise Gregory

By
@DGWales

This is a lovely dessert & very flexible regarding the fruit, just be sure you use a jam that will go with it.
Hope you enjoy it.


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Rating:

Comments:

Serves:

4-6

Prep:

1 Hr

Cook:

15 Min

Method:

Stove Top

Ingredients

8
trifle sponges, cut in half, horizontally
100 g
apricot jam
4 Tbsp
medium sherry
385 g
can fruit cocktail drained, but syrup reserved.
3 large
eggs
2 Tbsp
caster sugar
600 ml
(1 pint) milk
1 tsp
vanilla flavouring
300 ml
(12 pint) whipping or double cream
red glace cherries, halved
a little angelica, to finish.

Directions Step-By-Step

1
Spread the trifle sponges with jam, then sandwich together again. Cut each across in half & place them around the bottom of a glass serving dish.
2
Add the sherry to the reserved syrup & pour over the sponges. Scatter the fruit cocktail over the top.
3
Whisk the eggs & sugar together in a large bowl. Heat the milk in a small pan until almost boiling, then add the egg & sugar mixture, whisking continuously.
4
Strain the mixture into a heavy-based pan -(see note:1)- & cook over a low heat for 10-15 minutes, stirring constantly, until the custard is thick enough to coat the back of the wooden spoon -
N.B. keep the heat low or the custard will go lumpy.
Remove from the heat & stir in the vanilla. Leave to cool for 10 minutes.
5
Pour the custard over the fruit & sponges & leave to cool completely. Cover & refrigerate for 3 - 4 hours or overnight.
6
Whip the cream until it forms soft peeks. Spread 1/3 over the custard. Use the remaining cream with the cherries & angelica to decorate the trifle. Serve at once or cover & refrigerate for 2-3 hours. Enjoy.

NOTE:
1)A heavy based pan will stop the custard from overheating & the eggs from scrambling.
2)If your not sure about making the egg custard, mix 1 tsp cornflour with the caster sugar, then whisk into the eggs.

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: UK/Ireland