Sherry trifle recipes
Our top 3 of 6 Sherry trifle recipes
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Typsy Laird (Sherry Trifle)
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Berry Trifle
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Ginger and Orange Trifle
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Recent recipes
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View all 6 variations
Ingredients
- 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
Method
- 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.
Heidi Hotplate has contributed to these popular cooking recipes:
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Add commentIngredients
- 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
- sherry
Method
- 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.
John Y has contributed to these popular cooking recipes:
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Add commentIngredients
- 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
Method
- 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!
2 Comments
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Add commentWendyL Thu Jan 20 2011 • Reply
Instructions say mix brandy and sherry, but the ingredients state whisky or drambuie - humph. Plagiarism?
twinkle toes Wed Jan 23 2008 • Reply
Great one :D YUM