My sherry trifle mmmmm, This is how I made my Christmas trifle and a photo of how it turned out. I can say everyone much enjoyed it.
Ingredients
For the custard:
425ml double cream
4 egg yolks
25g caster sugar
1 level tablespoon cornflour
1 teaspoon vanilla extract
For the filling:
5 trifle sponge
150ml sherry
2 tablespoons raspberry jam
275g raspberries
2 medium sized bananas
For the topping:
275ml double cream
hundreds and millions
Easy Method
Start this with the filling, so slice the sponges in half length ways, spread one half with jam and place the original half back on top.
Next Cut each into a few sandwiches, and place them sideways up in the bowl, Now stab them with a small fork and carefully and slowly pour the sherry over all of them. Then leave on one side so the sponges will absorb the liquid. Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon. While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl.
When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula. Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point.
Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool. To assemble the trifle, tip the bowl from side to side to make sure all the sherry has soaked into the sponges, the peel and slice the bananas.
Then place the raspberries over the sponges and scatter the bananas over the raspberries. Now pour the custard all over. Next whip the cream till thick, spoon it over and spread it around, and sprinkle the millions over it all.
Cover the bowl and chill.
Enjoy and Thanks for looking. X