Sherry Trifle
Delicious special dessert
Ingredients
- 1 packet 8 trifle sponges
- 400 g frozen raspberries - defrosted in a bowl
- 500 g frozen forest fruits - defrosted in a bowl
- 6-10 tablespoons sherry or additional fruit juice
For Custard
- 700 ml milk
- 4 heaped tablespoons custard powder
- 3 tablespoons sugar
- 300 ml double cream
Instructions
- Line the bottom of the bowl with the trifle sponges
- Add the fruit with juice
- Add the sherry
- Press down on the fruit to ensure the juice gets through too the sponges
- Cover and leave for 8 hours to soak or overnight
- Make the custard according to the pack instructions
- When cooling keep stirring to prevent a skin forming.
- Pour over the fruit when it is still warm and cover with clingfilm to prevent skin forming
- Allow to cool completely
- Whip up the cream until stiff and spread over the top of the custard
- Keep in the fridge until serving
Notes
Make up the trifle ideally the day before you need it as you do need time for soaking the sponge with the fruit and sherry and for the custard to cool completely before adding the cream.
Sherry trifle is best the next day - or even the day after that as the sherry has had time to permeate the fruit and the sponge