Cold Desserts Recipes - Old English Trifle Recipe

  
 

Cold Desserts Recipes - Old English Trifle

Ingredients

  • 75g/3oz day-old sponge cake, broken into bite-sized pieces

  • 8 ratafias, broken into halves

  • 100ml/1/3 cup medium sherry

  • 30ml/2 tbsp brandy

  • 350g/3 cups prepared fruit such as raspberries, peaches or strawberries

  • 300ml/1 1/4 cups double cream

  • 40g/1/2 cup toasted flaked almonds, to decorate strawberries, to decorate

FOR THE CUSTARD

  • 4 egg yolks

  • 25g/2 tbsp caster sugar

  • 450ml/ 1 3/4 cups single or whipping cream

  • few drops of vanilla essence

Method:

  1. Put the sponge cake and ratafias in a glass serving dish, then sprinkle over the sherry and brandy and leave until they have been absorbed.

  2. TO MAKE THE CUSTARD: Whisk the egg yolks and caster sugar together. Bring the cream to the boil in a heavy saucepan, then pour on the egg yolk mixture, stirring constantly.

  3. Return the mixture to the pan and heat very gently, stirring all the time with a wooden spoon, until the custard thickens enough to coat the back of the spoon; do not allow to boil. Leave to cool, stirring occasionally.

  4. Put the fruit in an even layer over the sponge cake and ratafias in the serving dish, then strain the custard over the fruit and leave to set. Lightly whip the cream, spread it over the custard, then chill the trifle well. Decorate with flaked almonds and strawberries just before serving.