A boozy trifle from Rachel Roddy. Leave out the bananas if you prefer, but i like them in this trifle.You could replace the raspberries with stewed cherries or damsons.
Ingredients
- 5 trifle sponges or a simple sponge cake
- 100 ml sherry
- 300 g fresh raspberries
- 600 ml double cream
- 3 egg yolks
- 30 g caster sugar
- 1 tsp cornflour
- 2 bananas optional
- 50 g flaked almonds toasted
Servings:
Instructions
- Break the sponge into small pieces and put them in the bottom of a glass trifle bowl. Sprinkle over the sherry and raspberries and toss.
- Make the custard. Gently heat half the double cream in a pan until hot (but not boiling). Meanwhile, in a bowl, whisk the egg yolks, sugar and cornflour into a smooth paste.
- When the cream is hot, pour it over the egg mixture and whisk vigorously. Return to the pan and – whisking all the time – cook until thick.
- If you are adding them, slice the bananas and put them on top of the raspberry sponge mix. Then pour the custard on top and leave it to cool.
- Whip up the remaining cream and spread it on top. Chill for 3–6 hours before sprinkling the toasted almonds over the top.
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