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Sherry Trifle

creative.chef's picture
Ingredients
  Milk 2 1⁄2 Cup (40 tbs)
  Custard powder 3 Tablespoon (Use Imported)
  Sugar 2 Tablespoon
  Sponge cake slices 6
  Raspberry jam 2 Tablespoon
  Canned peaches 1 3⁄4 Pound, sliced (1 Can, Of 1 Pound 13 Ounce)
  Sherry 6 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Toasted almonds 1⁄4 Cup (4 tbs), split
Directions

GETTING READY
1) Cut sponge into small pieces and spread jam over it.
2) At the bottom and sides of a serving dish, arrange the sponge pieces.
3) Drain peaches.
4) Reserve a few peaches for decoration and arrange the rest on top of sponge.

MAKING
1) Blend 6 tbsp of the milk with the custard powder and sugar.
2) Bring remaining milk to a boil, then pour onto powder and stir well.
3) Return to pan and bring back to a boil, stirring continuously until thickened.
4) Put to one side to cool, covering surface with wet wax paper to prevent a skin forming.
5) Mix 3 tbsp of syrup from can with the sherry and sprinkle over the sponge.
6) Remove wax paper and beat cooled custard well.
7) Pour over fruit and chill for 1 hour.
8) Whip cream until stiff, then pipe onto trifle.

SERVING
9) Decorate the trifle with reserved peaches and sprinkle with toasted almonds and serve as dessert.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Restriction: 
Vegetarian
Drink: 
Milk
Preparation Time: 
10 Minutes
Cook Time: 
75 Minutes
Ready In: 
85 Minutes

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