Sherry Trifle

334_Sherry trifle_thumb[3]
Sherry Trifle
1 packet trifle sponges, broken into 5cm / 2 in pieces
½ packet of amaretti biscuits or 150 g/5 oz. macaroons or ratafias
150 ml / 5 fl. oz. sweet sherry
1 tbsp. cognac
4 tbsp. blackberry or raspberry jam
450 g / 1 lb. fresh blackberries
450 g / 1 lb. fresh raspberries
85 g / 3 oz. toasted flaked almonds
600 ml / 1 pint ready-made custard
For the syllabub topping:
125 ml / 4 fl. oz. sherry
2 tbsp. brandy
1 lemon, juice only
55 g / 2 oz. caster sugar
425 ml / 15 fl. oz. double cream
freshly grated nutmeg
To garnish:
2 oranges, grated zest only
85 g / 3 oz. flaked almonds

Preparation method:
Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.

[2] Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.

[3] To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.

[4] Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don’t over-whisk, or whisk too vigorously, as the cream may split.

[5] Spoon the syllabub over the trifle and chill, preferably overnight.
Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

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