I AM a big fan of the British sherry trifle, and it is often featured on my menu at Simply Heathcotes; likewise last month, I divulged our Italian trifle that we use at the Olive Press.
Today’s recipe is quite different, although they share the same custard recipe. But I am sure you will enjoy the variation. If you can’t find Licor 43, use Grand Marnier or Cointreau to moisten the sponge. The cubed jelly gives a real wow factor to the dessert.
Spanish Trifle
Ingredients (serves 8)
For the Jelly
250ml strained orange juice
500ml Cava or sparkling wine
50g caster sugar
5 tsps powdered gelatin
For the Custard
400ml double cream
100ml milk
1 vanilla pod
6 yolks
50g sugar
2 heaped dsp corn flour
Dash of water
For the Sponge
200g plain sponge cut into cubes
60ml Manzanilla sherry
60ml Licor 43 or other orange flavour liqueur
4 ripe apricots and peaches (good tinned ones can be used)
Method
1. Simply bring half the orange, half the wine and all the sugar to simmer and remove from the heat, whisk in the gelatin followed by the remaining liquid, place in a tray, cool and chill for about two hours until set.
2. Bring the custard by bringing the cream, milk and seeds from the vanilla pod to the boil. Whisk together the egg yolks and sugar. Moisten the corn flour with a dash of water and add to the yolks. Pour a dash of the boiled cream into the yolks and whisk well before returning all to the pan and cooking until thick. Allow to cool before dividing the mix between the dishes; refrigerate until ready to serve.
3. Place the sponge into the bottom of the glasses, chop up the fruit and pour over the sherry and Licor 43, spoon over the custard and chill.
4. Cube up the wine jelly and scatter over the top and serve.
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