Sherry Trifle

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      Sherry Trifle

      10 oz sponge cake, halved and cut into thick slices
      10 oz fresh strawberries or raspberries
      Optional: 6 tbs sweet sherry
      2 cups custard homemade or made with a mix
      2 cups heavy whipping cream, softly whipped
      Garnish: 1/4 to 1/2 cup almonds, toasted and flaked

      Line the bottom of a trifle dish or individual glasses with the cake slices.

      Slice the strawberries, setting aside some for decoration, and layer them evenly over the cake. Press the berries lightly with a fork to release their juices. Sprinkle with the optional sherry.

      Spoon over the custard in a thick, even layer.

      Finish with a good thick layer of whipped cream, either spooned over or piped using a piping bag.

      Decorate with strawberry slices and a few toasted sliced almonds. Serves 4 

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