I LOVE old-fashioned desserts – sherry trifle seems to have faded from grace in most restaurants, perhaps as it has been done so badly for too many years.
Few people know how to make a fresh English custard – I am afraid there is no packet powder in this one.
If you do not want to use raspberries, use some over-ripe strawberries which are plentiful or mix the two together. For a change you may want to add a few drops of elderflower cordial to the cream – it works surprisingly well.
SHERRY TRIFLE
Ingredients (for eight individual portions or one large bowl)
For the Base
1 packet of ladies finger trifle sponges (about 20 fingers)
2 punnets of raspberries
¼ bottle of sweet sherry
For the custard
500ml double cream
100ml milk
1 vanilla pod split and seeds scraped
6 egg yolks
50g caster sugar
2 heaped dessertspoons of cornflour
250ml double cream for topping the trifles
Grated chocolate for decoration
Method
1. First mash the sponges with one punnet of raspberries and the sherry well and divide between the glasses and chill well. Meanwhile make the custard.
2. Place the cream, milk and vanilla in a pan and bring to the boil.
3. Whisk the yolks and sugar together and dissolve the cornflour in a little water before adding to the yolks.
4. Pour a little of the hot cream on to the yolks and whisk well before returning everything to the pan and cooking until thick and creamy. Remove from the heat and allow to cool before dividing between the dishes and chilling for a couple of hours.
5. To serve, whisk the double cream until ribbon stage and top the trifles, decorate with chocolate and the remaining raspberries.
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