Trifle Recipe
Trifle Recipe with Sponge Fingers, Custard, Whipped Cream, Raspberries, Jam, Sherry & Nuts.
INGREDIENTS
1 Packet Sponge Fingers
1 pint (550ml) Custard
1/2 pint (300ml) Whipped Cream
1 lb (450g) Raspberries
Raspberry Jam
Sweet Sherry
Almonds, flaked or Walnuts, chopped
METHOD
Sandwich the Sponge together with the Raspberry Jam and line the bottom of the dish. Warm the Raspberries and spoon them over the Sponge Fingers with a little Sherry to taste. Pour over the prepared Custard and allow to set. Decorate with whipped cream and nuts. Serves 6.
Based on the Trifle recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).