Summer sherry trifle recipe

Summer sherry trifle recipe

Perfect for Christmas - it looks amazing and is one of the best trifles you'll ever taste!

Serves 12 to 16
Prep time: 40 mins, plus setting and chilling 
Total time: 40 mins, plus setting and chilling 
185g (6½oz) trifle sponge fingers
3tbsp raspberry jam
3tbsp sweet sherry
300g (10oz) raspberries
25g (1oz) gelatine leaves
1 litre (1¾pt) cranberry juice
For the custard
1 x 284ml pot double cream
3 large, free-range egg yolks
25g (1oz) caster sugar
1dsp cornflour
For the topping
600ml (1pt) double cream
3tbsp sweet sherry
3tbsp icing sugar, plus extra to dust
berries, to top
You will need
4-litre (7pt) glass trifle dish
1. To make the base, place the sponge fingers in the base of the trifle dish, mix the raspberry jam with the sherry, warm slightly in the microwave or in a saucepan and pour over the fingers. Scatter the raspberries on top.
2. To make the jelly, soak the gelatine leaves in cold water until soft, wring the water out, then heat the leaves very gently until just melted (don't allow to steam or bubble), stir into the cranberry juice and pour over the raspberries. Place in the fridge to set for a couple of hours.
3. To make the custard, heat the cream to steaming, then pour it over the egg yolks, sugar and cornflour, stir until smooth, then return to a clean pan, place back on the heat and stir constantly until thick – it should be steaming but not bubbling. Let the custard cool completely, then pour over the set jelly. 
4. To top, whip the cream with the sherry and icing sugar until you have soft peaks, then smooth over the top of the set custard. Add the berries and dust with icing sugar. It can sit undecorated in the fridge overnight, just add the berries and sugar before serving.



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