Sherry Trifle

11 Ingredients

Number of servings

For the custard

2 1/2 cups whole milk
1 1/2teaspoons sugar (save 1/2 tsp for sprinkling)
1 vanilla bean, split lengthwise
4 egg, yolks only

1/2 cup sherry
1/2 cup raspberry jam
175grams raspberries
4 almond cookies, crumbled
1 1/4 cups heavy cream
2tablespoons sliced natural almonds (to garnish)
450grams pound cake, sliced

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Discover our classic sherry trifle recipe. It's got layers of incredible flavours and sweet sherry, combined to make a delicious and indulgent dessert. Enjoy!

Method

Step 1 of 5

To make the custard, bring the milk, sugar, and the vanilla bean to a simmer in a medium saucepan over low heat. Remove the vanilla bean, and use the tip of a knife to scrape the beans back into the milk. Rinse the bean and save for another use or discard.

Step 2 of 5

Whisk the egg yolks in a heatproof bowl. Gradually whisk in the hot milk. Rinse out the saucepan and pour the milk mixture back into the pan. Stirring constantly with a wooden spoon, cook over low heat until the custard is thick enough to coat the back of the spoon (an instant-read thermometer will read 85°C). Strain through a wire sieve into a bowl. Sprinkle the surface with 1 tsp sugar, to help prevent a skin from forming. Let cool.

Step 3 of 5

Meanwhile, spread the sliced cake with raspberry jam and sandwich together in pairs. Cut into strips about 3cm wide and arrange in the bottom of a 6-cup serving bowl.

Step 4 of 5

Add the raspberries, pushing them down into the spaces between the cake strips. Sprinkle with the cookie crumbs, then drizzle with the sherry. Spoon the cooled custard the top. Cover and refrigerate at least 1 hour and up to 1 day.

Step 5 of 5

Whip the cream until thickened but not stiff. Spread over the trifle and sprinkle with almonds. Serve chilled.