Sherry trifle recipes
Our top 3 of 6 Sherry trifle recipes
Typsy Laird (Sherry Trifle)
by Heidi HotplateViewed 5085 times
- 1. Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
- 2. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in.
- 3. Next add a layer of raspberries and sliced bananas.
- To make the egg custard: (or buy a tin if your can't be bothered to make it!)
- 4. Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
- 5. Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
- 6. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
- 7. Pour into a dish and allow to cool.
- 8. When quite cool, pour the custard over the layer of fruit, spreading evenly.
- 9. Next whip the double cream and spoon on top of custard.
- 10. Decorate with toasted almonds.
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- 1 Victoria sponge cake sliced
- 250ml Sherry
- 300g Raspberry Jam
- 300g Fresh Raspberries
- 2 Banana's (optional)
- Toasted Almonds for Decoration
- 150ml (1/3 pt) Double Cream
- 2-3 tbsp Drambuie or Whisky
- Home Made Egg Custard (tinned will do)
- 150ml (½pt) Double Cream
- 250ml (½ pt) Milk
- 2 Egg Yolks
- 50g Caster Sugar
- Few Drops Vanilla Essence
by John YViewed 3417 times
- 1. Put milk in a pan.
- 2. Add butter, cut into small pieces and heat gently until butter has melted.
- 3. Remove from heat and whisk in gelatine.
- 4. Allow to cool for 5 mins.
- 6. Put into an electric blender and process for 2 mins. until smooth.
- 7. Chill well.
- 8. Meanwhile, dissolve jelly in the water and allow to cool.
- 9. Split each trifle sponge in half and spread with jam.
- 10. Sandwich sponges together again and pack into base of souffle dish.
- 11. Pour cooled jelly over sponges and place in refrigerator to set.
- 12. Make custard and allow to cool.
- 13. Arranges rasberries and blackcurrants over sponges.
- 14. Top with custard.
- 15. Dip each macaroon in sherry before arranging on top of custard.
- 16. Whisk chilled cream until thick.
- 17. Stir in icing sugar.
- 18. Spread cream on top of trifle.
- 19. Chill well. Decorate.
- ½ pint milk
- 8 oz unsalted butter
- 1 tsp. powered gelatine
- 1 packet blackberry and apple jelly
- ½ pint boiling water
- 1 packet 8 trifle sponges
- 1 pint custard
- 8 oz raspberries
- 4 oz blackcurrants
- 12 macaroon biscuits
- 2 tbsp. icing sugar. sieved
- raspberry jam
Ginger and Orange Trifle
by CarolynHViewed 3010 times
- Drain and reserve juice from mandarins,
- place mandarins in base of trifle dish.
- Add cake which has been cut into cubes, add a little juice and the splash until a little moist.
- Pour over custard and allow to set.
- Once set whip cream and smooth over top, Sprinkle with grated chocolate, almonds and ginger. Enjoy!
- 1 ginger cake loaf
- 1 pint custard (from powder)
- 2 tins mandarin oranges
- splash port or sherry
- 100g toasted flaked almonds
- ½ bar dark chocolate-grated
- 50g crystallised ginger- chopped
- 1 carton double or whipping cream
Tana Ramsay's Individual Sherry Trifles
by Tana RamsayViewed 146 times
- Thickly coat one side of the trifle sponges with raspberry jam and put them jam-side down into your trifle bowl. Add another layer of sponges on top. Add a generous layer of raspberries on top of the sponge layers, reserving enough to decorate the top at the end.
- Lightly squash down the raspberries gently with your fingers, allowing them to crush slightly so that they release a little juice on to the sponge. Be careful not to
- mash them, though.
- Spoon the cream sherry on to the raspberries and sponge fingers and let it soak through. Sprinkle over the lemon zest and then add a layer of flaked almonds, leaving some for the top. Add a generous layer of custard.
- Place the double cream into a mixing bowl and whisk until it forms peaks. Place the cream on top of the custard, leaving a rim of about 1cm around the edge so you can see the contrast between the yellow custard and the white cream.
- Place a few raspberries on to the top and sprinkle over the remaining flaked almonds. Leave in the fridge until ready to serve.
Ready-made custard is perfectly acceptable, but if making your own, then make it slightly thicker than normal. As an alternative to trifle, serve vanilla yoghurt with fresh raspberries and toasted flaked almonds.
- SHERRY TRIFLES
- 6 Trifle sponges
- 6tsp raspberry jam
- 450g fresh raspberries
- 6tbsp cream sherry
- 1 lemon, zest
- 100g flaked almonds, lightly toasted
- 2 pt custard
- 1pt double cream