Sherry trifles with sugar-crusted almonds
Individual trifles are a pretty way to get ahead when cooking a meal for a crowd
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 minutes
- Heat the oven to 180C/fan 160C/gas 4. Spread the almonds on a baking sheet and sprinkle with icing sugar. Bake until golden, about 5-7 minutes. Cool.
- Whizz the raspberries with another tbsp icing sugar and a splash of water to make a coulis (you can sieve out the seeds if you like).
- Put a few cubes of cake in the bottom of 6 glasses. Sprinkle a tsp of sherry over each then 2 tsp of the coulis. Spoon over 2 tbsp custard in each. Repeat each layer once again adding 3 tbsp custard this time. Softly whip the cream and dollop on top. Chill for at least 2 hours. Sprinkle over the almonds to serve.
Making ahead
Trifles really benefit from overnight chilling so all the flavours combine properly. Make these the evening before or very first thing Christmas morning. Add the almonds just before serving.
per serving
542 kcalories, protein 6.4g, carbohydrate 43.9g, fat 38.3 g, saturated fat 21g, fibre 1.9g, salt 0.55 g
Recipe from olive magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/97604/
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Ingredients
- 2 tbsp flaked almonds
- icing sugar
- 300g frozen raspberries , thawed
- 1 bar Madeira cake , cut into small cubes
- 4 tbsp sherry
- 500ml pot vanilla custard
- 284ml pot double cream
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 25 minutes
Ingredients
- 2 tbsp flaked almonds
- icing sugar
- 300g frozen raspberries , thawed
- 1 bar Madeira cake , cut into small cubes
- 4 tbsp sherry
- 500ml pot vanilla custard
- 284ml pot double cream
per serving
542 kcalories, protein 6.4g, carbohydrate 43.9g, fat 38.3 g, saturated fat 21g, fibre 1.9g, salt 0.55 g
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15 February 2012
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08 March 2013
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