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Sherry trifle
Photo: Kolforn, Wikimedia Commons, CC BY-SA 4.0 (cropped)

Desserts · Recipe No. 36

Sherry Trifle

Sherry Trifle made with plain flour, egg, caster sugar and margarine. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Whisk eggs and sugar to ribbon stage in warmed bowl.

  2. Fold in sieved flour & baking powder.

  3. Pour onto lined, greased & floured baking sheet.

  4. Cook in oven 220C for approx 6 mins.

  5. Turn out onto sheet sprinkled with caster sugar, remove greaseproof.

  6. Spread with warm jam roll fairly tightly width wise.

  7. Allow to cool cut into slices and line the base of Trifle bowl.

  8. Sprinkle with sherry and layer with fruit.

  9. Dilute custard powder with a little milk add sugar, boil the remainder of the milk, pour a little of the boiled milk on the diluted custard powder.

  10. Add to remaining milk, stir to boil mix in the sugar, Allow to cool stirring occasionally.

  11. Fold in 3/4 whipped cream, Pour on custard allow to set.

  12. Decorate with whipped cream, almonds, cherries, and angelica.

Tip: tap a step to tick it off as you cook.

Shopping list for 4 portions

Dairy & eggs

Tins, jars & stock

Baking

Wine & drinks

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “SR36”.