European
European - British - Desserts
Sherry Trifle
Chef's Menu Description
Rich traditional British festive sherry trifle: ladyfinger sponge biscuits soaked in Bristol Cream sherry, layered with raspberry compote, rich homemade egg yolk custard, whipped cream, and toasted almonds.
Ingredients
- • 14 sponge fingers (savoiardi ladyfingers)
- • 75ml Bristol Cream sherry
- • 300g fresh raspberries (crushed lightly with 1 tbsp sugar)
- • 450ml rich homemade egg custard (made with egg yolks, cream, and vanilla)
- • 300ml double cream, softly whipped
- • 30g toasted flaked almonds and glacé cherries for decoration
Preparation Steps
1
Phase 1
Line the bottom of a glass trifle bowl with sponge fingers. Pour sweet sherry slowly over sponges until saturated.
2
Phase 2
Spoon crushed sweetened fresh raspberries over the soaked sponge biscuits.
3
Phase 3
Pour rich chilled egg custard over raspberries, smoothing with a spatula. Chill for 1 hour.
4
Phase 4
Crown with softly whipped double cream. Decorate with toasted flaked almonds and glacé cherries. Chill thoroughly.