Trifle
Layers of sherry-soaked sponge, raspberry jam and fruit under thick homemade vanilla custard, topped with whipped cream and almonds.
Method
- 1
Heat the milk, 300 ml cream and vanilla in a saucepan until steaming.
- 2
Whisk the egg yolks, caster sugar and cornflour in a bowl until smooth and pale.
- 3
Pour the hot milk onto the yolks in a thin stream, whisking all the time.
- 4
Return the mixture to the pan and cook over medium-low heat, stirring constantly, until thick enough to hold a line drawn through it on the back of a spoon.
- 5
Pour the custard into a bowl, press a sheet of baking paper onto the surface and leave to cool.
- 6
Split the sponges, spread them with jam, sandwich them back together and arrange them over the base of the glass bowl.
- 7
Drizzle the sherry evenly over the sponges and leave it to soak in.
- 8
Scatter the raspberries over the sponges, crushing a few lightly so their juice runs in.
- 9
Pour the cooled custard over the fruit and smooth the top.
- 10
Cover and chill until the custard has set firm.
- 11
Toast the flaked almonds in a dry pan over medium heat, shaking often, until golden. Tip onto a plate to cool.
- 12
Whip the remaining cream with the icing sugar to soft peaks and spread it over the custard.
- 13
Scatter the toasted almonds over the top just before serving.
Notes
- The cornflour steadies the custard so it is less likely to curdle, but keep the heat moderate and never let it boil hard.
- For a family version, replace the sherry with orange juice or the juice from thawed frozen berries.
- The trifle can be made up to the custard layer a day ahead. Add the cream and almonds on the day.
Equipment
2 litre glass serving bowl, Medium saucepan, Mixing bowl, Whisk, Baking paper, Small frying pan, Electric hand mixer