Sherry trifle
A layered trifle of sponge, raspberries, sherry, thick custard and whipped cream. Make it the day before.
- Time40 min plus chilling
- LevelMedium
- Costabout £1.19 a head
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Split the sponges, spread with the jam and press into the base of a large glass bowl. Scatter over the raspberries and sprinkle with the sherry.
- 2
Whisk the egg yolks, sugar and cornflour together in a bowl.
- 3
Heat the milk and vanilla until steaming. Pour onto the egg mixture while whisking, then return to the pan.
- 4
Cook over a low heat, stirring constantly, for 5 minutes until thick. Cool for 15 minutes, then spoon over the sponge.
5 min - 5
Chill for at least 4 hours, or overnight, until the custard is set.
- 6
Whip the cream to soft peaks, spoon over the custard and top with the toasted almonds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.