Sherry Trifle

Traditionally served at children’s birthday parties, trifle is an English standard and always features on menus across the nation. Whether a host is looking to produce a traditional example of English fare, or simply looking to produce a dessert that is universally popular, trifle will always be a favourite on the menu.

The sherry trifle is archetypal English, featuring the stalwart of Christmas celebrations and festivities, sherry. While sherry has a poor reputation as belonging to the realm of blue rinses and pensions, it is often overlooked and should not be underestimated when used in cooking. The sweet alcoholic tang of the sherry acts as a perfect counterfoil for the rich custard mixture and tart fruit of a traditional trifle.

Ingredients:
To Make the Custard:
600 ml milk
4 egg yolks
2 tbsp corn flour
1 tsp vanilla essence
75 g caster sugar
For the Trifle:
6 trifle sponges
3 tbsp raspberry or strawberry jam
6 tbsp sherry
Juice of 1 orange
450 g of mixed berries (tinned fruit is acceptable)
425 ml double cream
1 tbsp icing sugar
2 tbsp of chopped nuts
How to Make The Trifle
In a large mixing bowl, whisk the egg yolks, corn flour, vanilla and sugar together with 2 tbsp of the milk. Put the remaining milk in a non-stick pan and slowly bring to the boil.
When the milk is boiling, pour it onto the egg yolk mixture and stir well. Rinse out the saucepan, then pour the milk and egg mixture back in the pan. Cook gently until the mixture is thick enough to coat the back of a spoon; do not boil. Pour the mixture back into the bowl and cover the surface with greaseproof paper, leaving the mixture to cool.
Split the trifle sponges, spread with the jam and then sandwich together. Cut each sponge in to two pieces and scatter over the base of a large glass dish. Scatter the fruit over the sponge. Mix the sherry and orange juice together and sprinkle over the fruit. Cover with the custard.
Whip the cream and icing sugar together until they form soft peaks. Spoon the mixture on top of the custard and scatter over the chopped nuts.
Chill in the refrigerator until ready to serve. Trifle can be kept for a couple of days, but is at its best when freshly prepared.
Trifle will follow any menu with ease, as its combination of sweet and tart flavours renders it a perfect accompaniment to most dishes. Serve it with cream if required for a richer dessert, or allow it to stand alone in all its traditional and well-loved glory!



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