One of my favourite bloggers is Sylvia of Finding Noon, and a couple of days ago she was asking what foods scream “CELEBRATE” at you and in my reply. I completely forgot SHERRY TRIFLE.
This very English dessert is a MUST at Christmas or any other celebration.. There are lots of variations and every family must have it’s own recipe. We even have our own trifle dish, passed on from MY mother, who probably got it from hers.
The principle of this indulgent dessert is always the same. Sponge and fruit soaked in sherry or other spirit covered in creamy vanilla custard and topped with whipped cream and then garnished with chocolate, almonds or some crunchy biscuit like amaretto
It can be as traditional or exotic as your imagination will go. Pineapples soaked in rum, covered withchocolate flavoured custard. Cherries, soaked in Kirsch and chocolate swiss roll. Bananas, soaked in coffee and toffee flavoured custard are all alternatives.
Some family recipes have jelly over the fruit and sponge but us purist think that is not really traditional
So here is my family recipe.
- Packet of trifle sponges, and small amount raspberry jam, or a jam filled swiss roll. ( the sugary coating helps to prevent the soaked sponge go soggy)
- 400g Tinned rasberries or strawberries. (other fruits can be used like pineapples, bananas for a more exotic version)
- Around 150ml sweet sherry. (for a non alcoholic version I use sherry or rum flavouring and mix with orange juice)
- Either 400ml tins of good quality creamy custard
or make your own custard
To make custard, heat ½ pint (275 ml) cream or milk in a small saucepan. Blend three egg yolks, 1,oz/25g sugar and 1 x 5ml teaspoonful cornflour together thoroughly in a basin, and when the cream/milk is hot, (NOT boiling) pour it over the egg mixture, stirring the whole time. Now return the custard to the saucepan and stir over a very low heat until thick, remove it and allow to cool
For the topping…
- 300ml whipping cream
- toasted flaked almonds
- chocolate flake
or Amaretto biscuits. or any other decoration your imagination will find.
TO ASSEMBLE THE TRIFLE.
Spread the trifle sponges with the jam and break up the trifle sponges or slice the jam swiss roll and arrange on the bottom of the dish.
Soak the sponges with the sherry or sherry flavoured orange juice.
Drain the fruit and arrange over the sponge making sure some fruit is visible through the sides of the dish. Leave to soak for about half an hour in the fridge.
Spread the cooled custard over the fruit and sponge mixture
Then top with the whipped cream
Crumble the chocolate flake thickly over top and scatter with the flaked almonds or crumbled amaretto biscuits
Chill before serving.
As it seems the world is going to end tomorrow. I might just make one for my last meal.