The Blog

SHERRY TRIFLE

Seriously, how good does this look! Who’s Nana use to make the Sherry Trifle for Christmas day lunch?

We aren’t sure if this dessert has made a come back or if we simply enjoy the absolute deliciousness of jelly, fruit, sponge and custard and the people we share this dessert with on Christmas day. That  the Sherry Trifle  just keeps returning and is an almost must for Christmas day.

Josh Emett has kindly shared this recipe from his latest book The Recipe.

 

Ingredients

JELLY, FRUIT & SPONGE

  • 5 sheets bronze-grade leaf gelatine
  • 10½ oz (300 g) raspberries
  • 14 oz (400 g) strawberries, hulled and halved if large
  • 10½ oz (300 g) blackberries
  • 6¾ tbsp (100 ml) medium sherry
  • 1 1 / 3 cups plus 2 tbsp (350 ml) water
  • ¾ cup plus 2¼ tbsp (200 g) superfine/caster sugar
  • seeds from 1 vanilla bean 7 oz (200 g)
  • Madeira cake (store-bought, or cream cake recipe, p. 389)

CUSTARD

  • 1  2 / 3 cups (400 ml) whole milk
  • ¾ cup plus 1¾ tbsp (200 ml) heavy/double cream
  • 8 large free-range egg yolks
    1 / 3 cup (80 g) superfine/ caster sugar
  • 1 heaped tbsp cornstarch/cornflour

CREAM

  • 1  2 / 3 cups (400 ml) heavy/ double cream
  • seeds from 1 vanilla bean
  • 1 / 3 cup (80 g) superfine/ caster sugar
  • ½ cup (60 g) powdered sugar/icing sugar, sifted

TO SERVE

  • ½ cup (50 g) slivered/ flaked almonds, toasted

 

Do you follow Josh Emett on Instagram? Check out Josh’s stories here, he shows us actually how easy it is to make amazing meals!

 

 

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