Sherry Trifle
Serves: 6-8
Ingredients
- 1 packet trifle sponges, broken into 5cm/2in pieces
- ½ packet of amaretti biscuits
- 150ml sweet sherry
- 1 tbsp cognac
- 4 tbsp blackberry or raspberry jam
- 450g fresh blackberries
- 450g fresh raspberries
- 85g toasted flaked almonds
- 600ml custard
- For the topping
- 125ml/4fl oz sherry
- 2 tbsp brandy
- 1 lemon, juice only
- 55g/2oz caster sugar
- 425ml/15fl oz double cream
- freshly grated nutmeg
- assorted coloured dragees
Profitability
medium
Method
- Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak
- Warm the jam and pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds. Pour over the custard
- To make the topping, place the sherry, brandy and lemon juice into a bowl and stir
- Pour in the cream with a pinch of nutmeg. Whisk together until it holds its shape
- Spoon the syllabub over the trifle and chill
- Just before serving, scatter with assorted coloured dragees
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