Berrylicious Boozy Trifle: A Proper - Cooking with Kendra

Name: Berrylicious Boozy Trifle: A Proper - Cooking with Kendra
Ingredients: 24 Ladyfingers/Sponge Fingers (about 200g / 7 oz); 1/2 cup (120 ml) Dry Sherry (or Madeira or Orange Juice for a non-alcoholic version); 2 cups (475 ml) Whole Milk; 1 Vanilla Bean, split and scraped (or 1 tsp vanilla extract); 6 Large Egg Yolks; 1/2 cup (100g) Granulated Sugar; 2 Tablespoons Cornstarch; 2 cups (about 500g / 1.1 lb) Mixed Berries (strawberries, raspberries, blueberries, blackberries), hulled and sliced if large; 1/4 cup (50g) Granulated Sugar (adjust to taste based on berry sweetness); 2 tablespoons water; 2 cups (475 ml) Heavy Cream; 1/4 cup (30g) Powdered Sugar; 1 teaspoon Vanilla Extract; Fresh Berries, for garnish; Toasted Almonds, slivered, for garnish (optional)

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Whip up a stunning Berrylicious Boozy trifle dessert recipe! Fresh berries, sherry-soaked sponge, creamy custard – a modern twist on a British classic.…

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Ingredients

24 Ladyfingers/Sponge Fingers (about 200g / 7 oz)
1/2 cup (120 ml) Dry Sherry (or Madeira or Orange Juice for a non-alcoholic version)
2 cups (475 ml) Whole Milk
1 Vanilla Bean, split and scraped (or 1 tsp vanilla extract)
6 Large Egg Yolks
1/2 cup (100g) Granulated Sugar
2 Tablespoons Cornstarch
2 cups (about 500g / 1.1 lb) Mixed Berries (strawberries, raspberries, blueberries, blackberries), hulled and sliced if large
1/4 cup (50g) Granulated Sugar (adjust to taste based on berry sweetness)
2 tablespoons water
2 cups (475 ml) Heavy Cream
1/4 cup (30g) Powdered Sugar
1 teaspoon Vanilla Extract
Fresh Berries, for garnish
Toasted Almonds, slivered, for garnish (optional)