Sherry trifle with praline and orange custard
Our stunning sherry trifle is topped with orange custard, a billowing layer of cream and praline shards. The perfect festive dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Wooden spoon
- Baking sheet
- Serving bowl
Ingredients
- 1 shop-bought madeira cake, cut into chunky fingers
- 100ml pale cream sherry (see Easy Swaps), plus an extra splash
- 400ml double cream
- 50g caster sugar
- 100g almonds (smoked if you can find them)
- 200ml double cream
- 1 tsp cinnamon
- 2 oranges, pared zest of ½, the remainder peeled and cut into rings
- 6 medium free-range egg yolks (see Don’t Waste It)
- 1 tsp vanilla extract
- 2 tbsp cornflour
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