Base

# 8 trifle sponges
# 4 tablespoons raspberry jam
# 6 tablespoons sweet sherry
# 12 oz. (350g) frozen raspberries, partially thawed
# 2 oz. (50g) ratafia biscuits

Custard

# 1 pint (550ml) milk
# 1 vanilla pod
# 4 egg yolks
# 1 tbsp. caster sugar, plus a little for sprinkling
# one and a half tablespoons of cornflour

Topping

# three quarter pint (425ml) whipping cream
# 2 oz. (50g) flaked almonds, toasted
# glace cherries to decorate

Procedures :
# Split the sponges in half then spread each half thinly with raspberry jam # Sandwich each half back together and cut into quarters # Place in the base of three and a half pint (2 litre) glass trifle bowl # Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice # Roughly crush the ratafia biscuits and sprinkle over the raspberries # Chill for 3-4 hours # Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point # Transfer to a heatproof jug and leave to infuse for 10 minutes # Remove the vanilla pod from the milk # Place the egg yolks, cornflour and sugar in a bowl and whisk together # Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve # Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil # Cook gently for two minutes unit the custard is a thick pouring consistency # Quickly pour the custard into a cold bowl to prevent further cooking # Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming # Set aside and leave to cool # Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife # Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl # Whip the remaining cream until it holds it shape # Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries
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Category : Holiday