Sherry trifle
The Hawksmoor isn't just about steak - they make pretty special puds too
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 5 mins
plus setting time
- Dip sponge fingers into 4 tbsp sherry, then break into the bases of 4 pots or glasses. Make the raspberry jelly following packet instructions. Stir and chill until it starts to thicken, then add in the raspberries and blueberries. Divide between the pots; chill until set. Top with vanilla custard. Lightly whip the double cream with 1 tbsp icing sugar and 2 tbsp sherry and spoon over custard. Chill again.
- Spread flaked almonds on a baking sheet, sprinkle with another tbsp icing sugar and bake at 180C/160C fan/gas 4 for 5-6 minutes, until golden. Sprinkle almonds over trifles to serve.
Recipe from olive magazine, June 2011.
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http://www.bbcgoodfood.com/recipes/1354650/
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Ingredients
- 6 sponge fingers
- 4 tbsp sherry , plus 2 tbsp extra for the cream
- 200ml raspberry jelly
- 2 handfuls raspberries
- 1 handful blueberries
- 250ml vanilla custard
- 200ml double cream
- 1 tbsp icing sugar , plus 1 tbsp to sprinkle
- 2 tbsp flaked almonds
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The perfect fruity dessert for last minute al fresco dining - and it's fat-free too!
2
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 5 mins
plus setting timeIngredients
- 6 sponge fingers
- 4 tbsp sherry , plus 2 tbsp extra for the cream
- 200ml raspberry jelly
- 2 handfuls raspberries
- 1 handful blueberries
- 250ml vanilla custard
- 200ml double cream
- 1 tbsp icing sugar , plus 1 tbsp to sprinkle
- 2 tbsp flaked almonds
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
