Sherry Trifle

Name: Sherry Trifle
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 1 Victoria sponge, split in half; 150 ml/ ¼ pt brandy; 150 ml/ ¼ pt sweet sherry; 3 tbsp raspberry jam; 3 tbsp apricot jam; 5 egg yolks; 600 ml/ 1 pt milk; handful of flaked almonds; 600 ml/ 1 pt double cream; 3 drops of vanilla extract; 85 g/ 3 oz caster sugar

Preparation info

Serves
8

Difficulty
Complex

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Even though it is so easy to make, trifle remains one of our finest desserts. The secret is real custard and plenty of alcohol in the sponge base.

Ingredients

1 Victoria sponge, split in half
3 tbsp raspberry jam
3 tbsp

Europe
United Kingdom
Dessert
Baking
Vegetarian

Method

Spread one half of the Victoria sponge with raspberry jam and the other with apricot jam. Cut each into 4 and put into a dish in which they will just fit, alternating raspberry with apricot. Pour over the brandy and sweet sherry, and leave to macerate for 2 hours.

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