Sherry Trifle

Name: Sherry Trifle
Ingredients: 6 ounces sponge cakes or 6 ounces cake, cubes; 4 tablespoons medium sherry; 4 ounces raspberry jam; 300 g raspberries; 450 ml custard, flavoured with; 2 tablespoons medium sherry or 2 tablespoons sweet sherry; 300 ml sweetened whipped cream; toasted flaked almonds, to decorate; mint leaf, to decorate

9 ingredients

11 steps

Ingredients

6 ounces sponge cakes or 6 ounces cake, cubes
4 tablespoons medium sherry
4 ounces raspberry jam
300 g raspberries
450 ml custard, flavoured with
2 tablespoons medium sherry or 2 tablespoons sweet sherry
300 ml sweetened whipped cream
toasted flaked almonds, to decorate
mint leaf, to decorate

Directions

1

Spread half of the sponge cake cubes over the bottom of a large glass serving bowl.
2

Sprinkle half the sherry over the cake to moisten it.
3

Spoon over half the jam, dotting it evenly over the cake cubes.
4

Reserve a few raspberries for decoration.
5

Make a layer of half the remaining raspberries on top.
6

Pour over half of the custard, covering the fruit and cake.
7

Repeat the layers.
8

Cover and chill for at least 2 hours.
9

Before serving, spoon the cream over the top.
10

To decorate sprinkle with toasted flaked almonds and arrange reserved raspberries and the mint leaves on top.
11

Variations: Use other ripe fruit in the trifle with jam and liqueur to suit: apricots, peaches, nectarines, strawberries etc.