Name: Traditional Sherry Trifle
Yield: Serves 10 to 12
Cuisine: United Kingdom
Ingredients: 150 g sponge cake or trifle sponge fingers; 500 ml double cream; 150 g fresh or frozen raspberries (reserve some for the decoration); 1 litre custard made with full fat milk and custard powder; 4 tablespoons raspberry jam (plus some extra for the decoration); 5 large fresh peaches, stoned, peeled and cut into slices (reserve some slices for the decoration); 150 ml cream sherry; 6 tablespoons icing sugar; 6 to 8 amaretti biscuits; 1 tablespoon cream sherry

Preparation info

Serves
10 to 12

Difficulty
Medium

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

This traditional sherry trifle recipe combines my favourite flavour combinations of raspberries and peaches. When combined in a trifle with cream sherry it’s retro enough to remind me of my childhood but is also elegant enough to work as an after-dinner dessert for today.

Ingredients

Trifle

150 g sponge cake or trifle sponge fingers
150 ml cream sherry

Method

Line a large glass trifle bowl with the cake or sponge fingers. Drizzle over the sherry making sure the cake soaks it up, then allow it to soak for 30 minutes before adding the fresh or frozen raspberries and peach slices, leaving some for decoration.
Make the custard according to the instructions on the tin, allow the custard to cool slightly