Sherry Trifle

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 6 ounces sponge cakes or 6 ounces cake, cubes
• 4 tablespoons medium sherry
• 4 ounces raspberry jam
• 300 g raspberries
• 450 ml custard, flavoured with
• 2 tablespoons medium sherry or 2 tablespoons sweet sherry
• 300 ml sweetened whipped cream
• toasted flaked almonds, to decorate
• mint leaf, to decorate

Recipe

• 1 spread half of the sponge cake cubes over the bottom of a large glass serving bowl.
• 2 sprinkle half the sherry over the cake to moisten it.
• 3 spoon over half the jam, dotting it evenly over the cake cubes.
• 4 reserve a few raspberries for decoration.
• 5 make a layer of half the remaining raspberries on top.
• 6 pour over half of the custard, covering the fruit and cake.
• 7 repeat the layers.
• 8 cover and chill for at least 2 hours.
• 9 before serving, spoon the cream over the top.
• 10 to decorate sprinkle with toasted flaked almonds and arrange reserved raspberries and the mint leaves on top.
• 11 •variations: use other ripe fruit in the trifle with jam and liqueur to suit: apricots, peaches, nectarines, strawberries etc.