Classic Sherry Trifle
Sherry trifle is one of those desserts that has been around for ever and will never fade away.
Fresh Egg Custard
- 500 ml milk or cream
- 1 tsp vanilla extract
- 4 egg yolks
- 50 g caster sugar
- 1 tbsp. corn flour – optional
- 3 ozs/75g sugar
- 200 g mixed berries such as blueberries, raspberries, hulled and halved strawberries (frozen
- 50 g sugar
- 2 tbsp Grand Marnier or Cointreau
- 1 raspberry swirled swiss roll
- 100 ml/3 ½ fl oz good quality sherry
- 240 ml/8 fl oz freshly whipped cream
- 100 g fresh berries raspberries, strawberries, etc
- 2 ozs/50g flaked almonds
- Place the milk and vanilla extract onto the saucepan, over a medium heat and bring to the boil.
- In the meantime, in. a bowl, beat the egg yolks and sugar for 1 minute until thick then stir in the corn flour.
- Now pour the warm milk over the egg yolks mixture.
- Return the entire mixture to the saucepan and slowly cook over a gentle heat, stirring continuously until the egg custard start to thicken and coats the back of the spoon.
- Remove immediately from the heat, and leave for 20 minutes to cool.
- Next, prepare the berry compote.
- Place the berries in a heavy-based pan with the sugar and Grand Marnier, then bring to the boil, stirring so that the sugar dissolves. Continue to boil fast for about 5 minutes until the berries are tender but still holding their shape.
- When the custard and berries are cool. Start to build the trifle.
- Place the swiss roll pieces in a bowl, drizzle with sherry and pour the custard over the sponge mixture and allow to cool for a couple of hours or overnight. Cover with a disc of parchment paper or cling film to prevent the formation of a crust.
- When ready to serve, pipe some whipped cream on the top and sprinkle, if desired, with some toasted flaked almonds and fresh berries.