12/13/22, 1:48 PM Next level sherry trifle recipe | BBC Good Food

Next level sherry trifle

Prep: 30 mins
More effort Serves 10 - 12
Cook: 10 mins

plus 2 hrs resting, cooling and chilling

Ingredients Method

For the custard Step 1 First, make the custard. Pour the double cream, milk and vanilla

into a large pan and bring to a simmer over a low heat.

600ml double cream
Meanwhile, stir the sugar and custard powder together in a large

400ml whole milk bowl. Stir a little of the hot cream mixture into the sugar mixture

to make a paste, then gradually whisk in the rest of the cream

1 tsp vanilla extract
mixture until completely combined. Return the custard to the

140g golden caster sugar saucepan and cook over a medium heat for 6 mins, whisking

often until thickened and just simmering. Pour into a bowl, cover
5 tbsp custard powder
the surface with a disc of baking parchment (to prevent a skin

For the filling from forming) and leave to cool. Will keep chilled for up to two

days.

1 shop-bought madeira loaf cake (about 300g)

Step 2 Cut the loaf cake into 12 slices, and sandwich the slices with the
100g raspberry jam
jam. Arrange these in the base of a trifle dish or bowl in an even

300g frozen raspberries (no need to defrost) layer, trimming any that don’t quite fit. Scatter over the frozen

raspberries, then drizzle over the orange juice and sherry. Set
½ orange, zested and juiced
aside for 1-2 hrs to give the fruit time to defrost and for the

200ml sweet sherry

sponge to soak up all of the juices.

For the toppings Step 3 Whisk the cooled custard until smooth, then tip this over the

raspberry layer and smooth the surface with a spatula. For the
600ml double cream
cream, whisk together the double cream, sugar, orange zest and

50g caster sugar sherry to soft peaks, then spoon over the custard layer. Chill in

the fridge for at least 1 hr or up to 1 day. Scatter over the crushed

2-3 tbsp sweet sherry
amaretti biscuits and almonds to serve.

3-4 crunchy amaretti biscuits, roughly crushed

(you can use soft biscuits, if you can’t find

crunchy)

15g flaked almonds, toasted

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