Sherry Trifle, the classic recipe

Trifle is a sly pudding... under the creamy top, hidden horrors lurk!  This is, I believe, the best recipe, taken from the old Tante Marie Cookery School (now Gordon Ramsay Culinary Academy) Cookbook.   I normally make my own macaroons, sponge cake (using home made jam) and custard, but you can substitute.   Be warned:  this trifle is not set solid, nor does it contain jelly.   It may look like the wrath of God, but tastes unbelievable!  The photo shows one of my Stour Festival trifles - made with a pint of custard and probably the same amount of cream.

This, and other recipes, including new ones exclusive to the book, are in my fabulous new cookbook "Kate's Puddings", available now from my website www.katespuddings.co.uk

Classic Sherry Trifle

Sherry Trifle

Base Layer:

4 pieces of sponge cake (as stale as you like!)  

raspberry jam to spread over the sponge cake

4 home made traditional almond macaroons

zest of one lemon

1oz blanched almonds

good slug of sherry and brandy

(I usually also add fresh strawberries/raspberries in season)

Middle Layer:

¾ pint of custard - see earlier blog - made with:

3 eggs

3oz/75g caster sugar

vanilla

¾ pint double cream and milk mixed (the more cream, the thicker)

Top:

¾ pint Double cream with a bit of milk to whisk up with a lighter texture

Trifle is an assembly job….    In the bottom of a pretty bowl put the cake, spread with raspberry jam, plus broken up macaroons.   Grate over the lemon zest and add the almonds and any fruit.  Add the sherry and brandy.   Leave it for a bit, if you have time.

Add cold custard to cover the cake layer, then whip the cream with the added milk until it is thick but still just pourable, and then pour it over the pudding.    This is best after it has sat for a few hours.   

Decorate (but please not with cherries and angelica!)