Trifle is a Christmas dessert that will be popular forever and this Kevin Dundon recipe will satisfy all tastebuds!
"Sherry trifle is one of those desserts that has been around forever and will never fade away." - Kevin Dundon
Yield: Serves 6-10
- 200g Trifle Sponges
For the fresh egg custard
- 6 egg yolks
- 450ml milk
- 150ml cream
- ½ vanilla pod
- 1 tbsp corn flour
- 75g sugar
- 300g fresh berries (raspberries, strawberries, blackberries)
- 200g black cherries
- 50g caster sugar
- 2 - 4 gelatine leaves
- 100ml good quality sherry
- 150ml water
- 250ml freshly whipped cream
- 50g flaked almonds
- Grated chocolate
- Cut the trifle sponge into 3cm square pieces and layer on the base of the serving bowl.
- Place the gelatine leaves in some cold water to soften for 6-8 minutes.
- Pour the cherries and fresh fruit into a saucepan and add the sugar, sherry and water. Bring the fruit to the boil then reduce the heat and simmer for 2 – 3 minutes. Remove the saucepan from the heat and add the gelatine. Stir gently to combine the gelatine and once the gelatine has dissolve pour the fruit mixture over the sponge. Let the fruit set for 1 hour.
- Meanwhile, make the custard. Split the vanilla pod lengthways. Scrape the seeds and the pod into the milk and cream in a large saucepan and bring to the boil. In a separate bowl whisk together the egg yolks, sugar and cornflour until light and creamy. Quickly pour the boiling milk mixture onto the eggs and combine well. Return the mixture to the saucepan and, stirring continuously, cook for about 2 minutes on a gentle heat or until the mixture coat the back of a wooden spoon. Do not allow the mixture to boil at this time. Remove from the heat and leave to cool.
- Pour the custard over the fruit and sponge mixture and allow to cool for a couple of hours or overnight. Cover with a disc of parchment paper or cling film to prevent the formation of a crust,
- Pipe some whipped cream on the top and sprinkle, if desired, with some flaked and toasted almonds and some fresh fruit pieces.
- Grate a little chocolate over the cream and almonds, then serve.