Fruit sherry trifle
A classic English fruit sherry trifle made with sponge cake, fresh fruit, custard, and whipped cream.
Ingredients
sponge or Swiss roll (see pages 82 and 83)
Half of basic recipe
tinned fruit (or one E1 tin)
12 oz (360 g)
jam
1 oz (30 g)
cooking sherry
1 oz (30 g)
custard (see page 185)
1 pt (6 dl)
sweetened fresh cream
1/2 pt (3 dl)
Instructions
1
Sandwich
If a plain sponge has been used, sandwich with jam.
2
Layer base
Cut into 1-in (2.5 cm) cubes and place half of these in the bottom of a glass bowl.
3
Soak
Soak this sponge with the fruit juice to which the sherry has been added. It is best to add the sherry to about half the juice from the tin of fruit, initially. If more soaking is necessary, the rest of the juice may be used. If fresh fruit is used, for example strawberries, use a flavoured syrup for soaking purposes.
4
Add fruit
Dice the fruit and lay half the quantity prescribed on the sponge layer.
5
Repeat layers
Repeat operations 2, 3 and 4.
6
Add custard
Make the custard and pour onto the layers of sponge and fruit.
7
Add cream
When the custard is cold, whip the sweetened cream and cover the custard.
8
Decorate
Put the remaining cream into a savoy bag with a star tube and decorate the top.
9
Finish
Finish the decoration with cherries, angelica, or chocolate pieces.
