Sherry trifle
Method
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Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
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Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.
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To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.
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Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split.
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Spoon the syllabub over the trifle and chill, preferably overnight.
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Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.
Ingredients
- 1 packet trifle sponges, broken into 5cm/2in pieces
- ½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias
- 150ml/5fl oz sweet sherry
- 1 tbsp cognac
- 4 tbsp blackberry or raspberry jam
- 450g/1 lb fresh blackberries
- 450g/1 lb fresh raspberries
- 85g/3oz toasted flaked almonds
- 600ml/1 pint ready-made custard
For the syllabub topping
- 125ml/4fl oz sherry
- 2 tbsp brandy
- 1 lemon, juice only
- 55g/2oz caster sugar
- 425ml/15fl oz double cream
- freshly grated nutmeg
To garnish
- 2 oranges, grated zest only
- 85g/3oz flaked almonds
Shopping List
Sherry trifle
Fruit and vegetables
Cooking ingredients
Biscuits, snacks and sweets
Drinks
Dairy, eggs and chilled
Other