Ingredients Jump to Instructions ↓

  1. This is a wonderful recipe. It calls for frozen fruit, but I don't

  2. see why you couldn't substitute fresh fruit if available.

  3. 9-inch sponge cake layer

  4. 3/4 cup dry sherry

  5. 2 packages frozen raspberries

  6. 2 packages frozen peaches

  7. Chilled custard sauce

  8. 2 egg whites

  9. 1 cup heavy cream

  10. 1 tablespoon sugar

  11. 1/2 cup toasted slivered almonds

  12. Thaw and drain fruit. Slice sponge cake into three thin layers. Place

  13. one layer in the bottom of a serving bowl. It should be flat-bottomed

  14. and about 10 inches across and five inches deep. If you have one of

  15. glass, use it because the layers of the trifle look very pretty. Sprinkle

  16. the cake layer with one-quarter cup sherry. Spread about 1 third of the raspberries and peach slices on top. Pour one-third of the custard over

  17. the fruit. Repeat cake, sherry, fruit and custard layers, saving a dozen or so raspberries for garnish. To make the topping, beat egg white until

  18. stiff and in a separate bowl, whip cream. Stir sugar into cream and gently fold in beaten egg white. Mound cream and egg white mixture over

  19. the top of the trifle. Garnish with raspberries and toasted almonds.

  20. Refrigerate until ready to serve.

  21. Custard Sauce

  22. 2 cups milk

  23. 6 egg yolks

  24. 1/4 cup sugar

  25. pinch of salt

  26. 1 teaspoon vanilla extract

  27. Scald milk in a double boiler. Meanwhile, beat egg yolks and add sugar

  28. and salt. Pour a little hot milk into the egg yolk mixture, beating

  29. with a fork, and then stir into the rest of the milk. Place over

  30. simmering, not boiling, water and cook -- stirring until the mixture

  31. coats a metal spoon. Pour the cutard into a bowl and stir in the vanilla.

  32. Cover and refrigerate for one hour or until thickened before adding to

  33. trifle.

  34. Sherry Trifle

  35. 3 egg yolks

  36. 1 pint double cream

  37. 1 oz sugar

  38. 1 level tsp cornflour

  39. 5 trifle sponge cakes

  40. 2 oz flaked almonds, lightly toasted

  41. Raspberry jam, use a very good quality one

  42. 2 fl oz of sherry ( or more!)

  43. 8 oz frozen raspberries ( or fresh in season)

  44. 2 small bananas

  45. Break the sponge cakes into medium size pieces and spread each piece

  46. with jam. Place in a large glass bowl and sprinkle over the raspberries.

  47. Add the sherry until the cakes are saturated.

  48. Make the custard: Heat half the cream in a small saucepan. Blend the egg yolks, sugar and cornflour together in a basin and when the cream is

  49. hot pour over the mixture , stirring constantly. Return to the pan and reheat gently until thick, then allow to cool.

  50. Slice the bananas, mix in with the raspberries, and pour the custard over.

  51. Whip up the remaining cream and spread over the custard. Decorate with the flaked almonds. Cover and chill for 3 - 4 hours before serving.

  52. This is nice served with a good dessert wine, one of the Australian or Californian Muscats would be great.


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