- 450g (1lb) approx. homemade sponge cake (see recipe) or trifle sponges (trifle
sponges are lighter so you will need less)
- 225g (8oz) homemade raspberry jam (see recipe)
- 150 – 175ml (5 – 6fl oz) best-quality sweet or medium sherry – don’t spare the sherry
and don’t waste your time cooking sherry (we use Bristol Cream)
- 5 eggs, preferably free-range and organic
- 1 ¼ tablespoons caster sugar
- ½ teaspoon pure vanilla extract
- 700ml (1 ¼ pint) rich milk
- 600ml (1 pint) whipped cream
- 8 cherries or crystallised violets
- 8 diamonds of angelica
- A few toasted flaked almonds
- 1 x 1.7 litre (3 pints) capacity glass bowl
- Sandwich the rounds of sponge cake together with homemade raspberry jam. If you
use trifle sponges, and sandwich them in pairs.
- Next, make the custard. Whisk the eggs with the sugar and vanilla extract. Heat the
milk to the ‘shivery’; stage and add it to the egg mixture, whisking all the time. Put
into a heavy saucepan and stir over gentle heat until the custard coats the back of the
wooden spoon lightly. Don’t let it boil or it will curdle.
- Cut the sponge into 2cm (¾ inch) slices and use these to line the bottom of a 1.7 litre
(3 pints) glass bowl, sprinkling generously with half the sherry as you go along. Pour
in half of the custard and then add another layer of sponge. Sprinkle with the rest of
the sherry and spread the rest of the custard over the top. Cover and leave for 5 or 6
hours, or preferably overnight in a cold larder or fridge, to mature.
- Before serving, spread softly whipped cream over the top or pipe rosettes if you like
and decorate with cherries or crystallised violets and large diamonds of angelica.
Scatter with a few toasted flaked almonds.
For a posher version, line the glass bowl with slices of Swiss roll.
You may also like
Darina Allen’s Christmas Chocolate Yule LogDarina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...
Jenny Flynn’s Humble Christmas Trifle – FaithleggJenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford City
Irish Seafood ChowderBill Kelly is the fourth generation to head up this hotel, and we think it really sums up Rosslare. It has been such an integral part of this beachside location and now International Europort since 1895, that to imagine the place without it is unthinkable....