Granny Campbell’s Retro Sherry Trifle
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
CUISINE
COURSE
Dessert
Method
To make the custard, put the milk in a pan with the vanilla pod (if using) and bring almost to a boil. Take the pan off the heat, then remove the vanilla pod. You can wash the vanilla pod and pat it dry to reuse.
Whisk the eggs and sugar together lightly in a separate bowl. Gradually whisk the hot milk into the egg mixture. Rinse the pan out with cold water, return the mixture to it and stir over a low heat until it thickens enough to coat the back of a wooden spoon. Do not allow it to boil. Pour the custard into a mixing bowl and set aside, stirring occasionally to prevent a skin forming. If using vanilla extract, stir it in now.
Halve the sponge cake horizontally and spread with raspberry jam to make a sandwich. Cut into slices and use to line the bottom and the lower sides of a large glass trifle dish. Drizzle generously with the sherry. Slice the fruit if necessary, then spread it out over the sponge and intersperse with cocktail cherries tucked in around the fruit to make an even layer. Pour the custard on top, cover with a plate and leave to cool and thicken in the fridge.
Before serving, whip the cream and spread it over the custard, then decorate with the traditional blanched split almonds and the glacé cherry and angelica ‘flowers’ – or, more simply, with a casual scattering of toasted flaked almonds if you like.
The Gathered Table: A Taste of Home (€30) is compiled by Gather & Gather, with all proceeds going to Peter McVerry Trust. ninebeanrowsbooks.com
Ingredients
1 small shop-bought sponge cake or premium-quality trifle sponges
raspberry jam, preferably homemade
150ml approx. sherry, preferably medium or sweet
450g fruit, e.g. poached pears
1 jar of cocktail cherries, drained
300ml cream
For the custard:
425ml creamy milk
1 vanilla pod or a few drops of vanilla extract
3 eggs
25g caster sugar
To decorate (optional):
blanched almonds, glacé cherries and angelica OR toasted flaked almonds
Method
To make the custard, put the milk in a pan with the vanilla pod (if using) and bring almost to a boil. Take the pan off the heat, then remove the vanilla pod. You can wash the vanilla pod and pat it dry to reuse.
Whisk the eggs and sugar together lightly in a separate bowl. Gradually whisk the hot milk into the egg mixture. Rinse the pan out with cold water, return the mixture to it and stir over a low heat until it thickens enough to coat the back of a wooden spoon. Do not allow it to boil. Pour the custard into a mixing bowl and set aside, stirring occasionally to prevent a skin forming. If using vanilla extract, stir it in now.
Halve the sponge cake horizontally and spread with raspberry jam to make a sandwich. Cut into slices and use to line the bottom and the lower sides of a large glass trifle dish. Drizzle generously with the sherry. Slice the fruit if necessary, then spread it out over the sponge and intersperse with cocktail cherries tucked in around the fruit to make an even layer. Pour the custard on top, cover with a plate and leave to cool and thicken in the fridge.
Before serving, whip the cream and spread it over the custard, then decorate with the traditional blanched split almonds and the glacé cherry and angelica ‘flowers’ – or, more simply, with a casual scattering of toasted flaked almonds if you like.
The Gathered Table: A Taste of Home (€30) is compiled by Gather & Gather, with all proceeds going to Peter McVerry Trust. ninebeanrowsbooks.com
