Sat, 18 December 2021
Traditional Sherry Trifle
(serves 10)
ingredients:
For the Jelly Sponge layer:
2 Raspberry swiss Rolls, sliced
2 x 135g packets of Raspberry jelly
750ml hot water
200ml sherry
350g Fresh Raspberrys
150g Tinned peaches, sliced
For the Custard Layer:
300ml Whole Milk
300ml Cream
80g Caster Sugar
7 large Egg yokes
25g Cornflour
1 vanilla pod, slit lengthways and seeds scraped out
For the Cream Layer:
2 pints of cream, whipped
15g icing sugar, sieved
1 vanilla pod seeds
Topping suggestions:
Chopped Pistachio Nuts
Oreo Biscuits & Strawberries
Fresh/Frozen Raspberries
The trifle can be made in a large glass serving dish or into individual glasses
method:
1. For the Jelly sponge layer, break up the jelly into cubes and add 750ml of hot water. Stir until jelly dissolves and add sherry to this. Set aside and allow to cool.
2. Cut the swiss roll into slices about 1 inch thick. Line the bottom of the dish with the slices and arrange the fresh Raspberries and Peaches on top
3. Sprinkle a little more sherry on to the of the swiss roll slices
4. When jelly has cooled a little, pour it over the swiss roll and fruit mix. Place in fridge for 4 hours till jelly has set
5. For the custard layer, put the milk and cream into a saucepan and bring to the boil
6. Place egg yokes, sugar and cornflour in another bowl and combine
7. Once the milk mixture is up to the boil, pour slowly into the bowl with the egg yokes, whisking continuously
8. Return the mixture to the pan and cook over a gentle heat, whisking until it begins to thicken and coats the back of a spoon
9. Pour the custard through a sieve into a bowl, place in fridge for an hour until cool
10. When the custard has cooled, gently spoon it over the top of trifle with a spatula
11. For the cream layer, combine the cream and the icing sugar and whisk until soft peak stage. Add in the vanilla seeds
12. Spoon over the custard layer and smooth over again with a spatula
13. Add your preferred topping. For example, arrange the raspberries on top, make the oreo biscuit santa hats and garnish top of Trifle with a sprinkling of pistachio nuts.
