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Microwaved Sherry Trifle

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Sherry Trifle is vey spongy. The rasberry preserve and almonds gives the Sherry Trifle a prefect taste.
Ingredients
  Custard powder 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Milk 2 Cup (32 tbs)
  Sponge cake slices 6
  Raspberry preserves 3 Tablespoon
  Canned sliced peaches 1 3⁄4 Pound
  Sherry 1⁄2 Cup (8 tbs)
  Heavy cream 2⁄3 Cup (10.67 tbs) (Double)
  Toasted almonds 2 Ounce
Directions

In a large heatproof jug, blend the custard powder, sugar and a little milk to a paste.
Stir in the remaining cold milk.
Heat on HIGH for 2 minutes, stir and heat for a further 2-3 minutes until thick.
Cover the surface with damp non-stick parchment (greaseproof paper) and set aside to cool.
Cut the sponge into small pieces and spread with preserve.
Drain the peaches.
Mix 1/4 cup (3 tablespoons) of the juices from the can with the sherry and sprinkle over the sponge.
Reserve a few peaches for decoration and arrange the rest on top of the sponge.
Uncover the cool custard and beat well.
Pour over the peaches and chill for at least 1 hour.
Whip the cream until stiff, then pipe on to the trifle.
Dec orate with the reserved peaches and sprinkle with the almonds.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Microwaving
Dish: 
Pudding
Interest: 
Everyday

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