Cold Desserts Recipes - Irish Sherry Trifle Recipe

Ingredients

• 450g/1lb trifle sponges

• 225g/8oz raspberry jam

• 5 eggs

• 1 1/4 tablespoons caster sugar

• 3/4 teaspoon vanilla essence

• 750ml/1 1/4pt full-fat milk

• 175ml/6fl oz sweet sherry

Serves 8-10

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Method:

1. Sandwich the trifle sponges together in pairs with raspberry jam.

2. Whisk the eggs with the sugar and vanilla essence. Heat the milk and add it to the egg, whisking all the time. Put into a heavy saucepan and stir over a gentle heat until the custard coats the back of a spoon. Do not let it boil.

3. Cut the sponge  sandwiches into 2.5cm/1in slices, and use half of these to line the bottom of a 1.8 liter/3pt glass bowl, sprinkling generously with sherry.

4. Pour in some custard and add the remaining sponge and the remainder of the sherry. Spread the rest of the custard over the top. Cover and leave overnight. Serve with whipped cream.