Trifle's delicious, if a bit of an odd combination.
This recipebook makes a nice boozy trifle, because of the resting times, it's best if the jelly is prepared the day before - the custard and cream can be prepared on the day (but still ahead of time). It'll keep in the fridge for a few days if there's any left over.
Cooking Time
Prep: 30 mins
Cooking: 480 mins
Total: 510 mins
Categories
Dessert
Ingredients
- 1 Pack raspberry Jelly
- 1/4 bottle sweet/cream sherry
- 6 tbsp brandy
- Sponge fingers
- Frozen Raspberries
- 2 tbsp Custard Powder
- 4 tbsp caster sugar
- 1pt Milk
- 1pt Double Cream
- Morello Cherries
- Sprinkles/hundreds and thousands
- Flaked Almonds
Method
- Carefully arrange the sponge fingers in the base of a trifle bowl
- Pour the sherry over them
- Add 2 tablespoons of brandy
- Leave for 5 mins to soak
- Chop the jelly cubes up into small chunks and put in a small mixing bowl
- Boil 1 pint of water
- Pour the water over the jelly chunks and stir until dissolved
- Cover the sponge fingers in frozen raspberries
- Give the jelly one more stir and then pour it over the sponge fingers
- Put in the fridge to set for 3 hours
- Put 2 tablespoons of custard powder into the bottom of a saucepan
- Add 2 tablespoons of caster sugar to it
- Add (roughly) 2 tablespoons of milk to it and stir until you get a thick paste
- Stir 4 tablespoons of brandy into it
- Carefully stir in the remainder of the pint of milk
- Put the saucepan over a medium-low heat and gently stir continuously
- Bring up to a gentle boil - the custard will start to thicken shortly before reaching the boil
- Remove from the heat and pour into a jug
- Cover with kitchen towel and put into the fridge to cool
- Once the custard is cool, remove both custard and jelly from the fridge
- Remove any skin from the custard
- Pour the custard over the top of the jelly and use a spoon to ensure it's spread out fairly evenly
- Put back into the fridge
- Put 2 tablespoons of caster sugar into the bottom of a clean mixing bowl
- Pour the cream in
- Use an electic whisk to beat until light and peaky
- Remove the trifle bowl from the fridge and carefully spoon the cream over the top (try not to push the air out of it too much)
- Smooth the cream out a bit
- Decorate with the morello cherries
- Sprinkle Flaked almonds over
- Sprinkle Hundreds and Thousands over the top
- Put back in the fridge for at least a couple of hours
Keywords
Cream, Trifle, Custard, Jelly, Sherry, Brandy,
