Sherry Trifle from The Times Cookery Book by Katie Stewart
Custard for a Christmas trifle should be made with eggs and cream. This is an extravagant recipe but one with a delicious flavour and suitable for a special occasion. Split the sponge cakes and spr...
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Cooking tools:
- Serving bowl
- Chef's knife
- Cutting board
- Offset spatula
- Saucepan
- Whisk
- Mixing bowl
Ingredients
- 6 trifle sponge cakes
- ¼ pint (1½ dl) sweet sherry
- 6 egg yolks
- raspberry jam
- 4 oz (100 g) ratafias
- few drops vanilla essence
- 1 pint (6 dl) double cream
- 2 level teaspoons cornflour
- 2 oz (50 g) castor sugar
- toasted flaked almonds
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