Kuehne June 2019
Sherry Trifle

Sherry Trifle

Serves: 6-8
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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

  1. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak
  2. Warm the jam and pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds. Pour over the custard
  3. To make the topping, place the sherry, brandy and lemon juice into a bowl and stir
  4. Pour in the cream with a pinch of nutmeg. Whisk together until it holds its shape
  5. Spoon the syllabub over the trifle and chill
  6. Just before serving, scatter with assorted coloured dragees
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