Desserts Recipes - Sherry Trifle Recipe

  
 

Puddings Recipes - Sherry Trifle Recipe

Ingredients

SERVES 8

  • 1 Victoria Sponge, halved

  • 3 tablespoons raspberry jam

  • 3 tablespoons apricot jam

  • 150ml/1/4pt brandy

  • 150ml/1/4p sweet sherry

  • 600ml/1pt double cream

For the custard:

  • 600ml/1pt milk

  • 5 egg yolks

  • 75g/3oz caster sugar

  • 3 drops vanilla essence

Method:

  1. Spread one half of the Victoria sponge with raspberry jam and the other with apricot jam.

  2. Cut each half into 4 and place into a dish in which they will just fit, alternating raspberry with apricot.

  3. Pour over the brandy and sweet sherry and leave to macerate for 2 hours.

  4. Make a custard by bringing the milk to the boil and pouring it over the egg yolks beaten with the sugar, whisking.

  5. Put the bowl over simmering water and whisk until thick. Stir in the vanilla essence and pour over the sponge.

  6. Refrigerate overnight. Whip the cream until stiff and spoon over the top.