Classic Sherry Trifle
by Tavolino
A traditional, layered dessert featuring Madeira sponge cake soaked in sherry, topped with a vibrant summer fruit jelly, rich custard, and whipped cream.
Ingredients
- frozen summer fruit 750 g
- caster sugar 250 g
- leaf gelatine 9 sheets
- custard powder 75 g
- milk 1.2 litres
- madeira cake 2
- sherry or cassis 4 tbsp
- double cream 450 ml
- vanilla extract 1 tsp
- icing sugar 2 tbsp
- amaretti biscuits 2
Preparation
- 1
Combine 750 g frozen fruit, 200 g caster sugar, and 1 litre water in a pan. Bring to a gentle simmer.
- 2
Cook for 2 minutes, then remove 6 tbsp of fruit and 150 ml of juice; set aside.
- 3
Continue cooking the remaining fruit in the pan for 5 minutes.
- 4
Soak 9 sheets of leaf gelatine in cold water until soft.
- 5
Blend or mash the cooked fruit, then strain through a sieve into a bowl, discarding skins and seeds.
- 6
Squeeze excess water from the gelatine and stir into the hot fruit syrup until dissolved. Cool and chill until almost setting.
- 7
Prepare custard using 75 g custard powder, 1.2 litres milk, and 50 g caster sugar according to package instructions. Let cool.
- 8
Place 2 cubed madeira cakes into a large trifle bowl.
- 9
Drizzle the reserved fruit, juice, and 4 tbsp sherry over the cake.
- 10
Spread a layer of custard over the cake, pressing it against the sides. Chill until set.
- 11
Pour the slightly set jelly over the custard layer and chill until firm.
- 12
Whip 450 ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until stiff peaks form.
- 13
Spread the cream over the jelly layer.
- 14
Garnish with 2 crushed amaretti biscuits and serve.