Sherry Trifle (Fresh Cream)
How to make a delicious fresh cream sherry trifle, easy step by step instructions, from start to finish.
Ingredients
Method
- Jelly:
- Plain sponge or a small Madeira cake
- 60mls / 4tbls Cream Sherry
- 25g strawberry jelly crystals + 570mls / 1pt boiling water
- 150g / 5oz Strawberries
- 150g / 5oz Raspberries
- Custard:
- 25g / 1oz Custard powder + 570mls / 1pt milk
- 25g / 1oz Sugar
- 6mls / 1tsp Vanilla extract
- Chantilly cream:
- 280mls / ½pt Double or heavy whipping cream
- 6mls / 1tsp Vanilla extract
- 12g / 2tsp Icing or powdered sugar
- Jelly:
- Makes 4 individual trifles.
- Cut half the fruit into smaller pieces, add a tsp of sugar and mix.
- Make up your pint of jelly.
- Cut and place your sponge in each glass, do not over fill, (see the video)
- Add 1 dessert spoon 10mls of Sherry to the sponge.
- Divide your cut fruit into the 4 glasses.
- Pour in the jelly until it reaches half the glass/vessel, that you are using.
- Place in the fridge for at least 2 hours until it sets.
- Custard:
- Don’t start the custard until you are sure the jelly has set.
- Add the custard powder, sugar, vanilla, to a saucepan.
- Add a little of the milk and mix until there are no lumps.
- Mix in the rest of the milk, turn on the heat and slowly bring to a steady gentle boil, remove from the heat and pour it back into the jug.
- Pour about 12mm / ½in of the custard to the top of your jelly, place them back in the fridge until the custard has set.
- Chantilly cream:
- Add the cream, vanilla extract, and the sugar, into a bowl and whisk until the cream thickens to stiff peaks, cover and refrigerate, using an electric hand mixer, this should take around 3 to 4 minutes, ( FYI, this can be made hours in advance)
- Spoon the cream onto the set custard, leaving it shy of the top of the glass.
- Add whatever decoration you prefer to the top, see for video ideas.
- Place in the fridge until needed, these can be made hours in advance of serving them.
- Enjoy.
Equipment & products used in my kitchen
