← Nouns Cooking · Dessert Parlour

Ingredients

• 200 g sponge fingers (or sliced Madeira cake)
• 3 tbsp raspberry jam
• 80 ml Sweet (cream) sherry
• 450 g mixed berries, fresh or thawed frozen
• 600 ml whole milk
• 6 egg yolks
• 100 g caster sugar
• 3 tbsp Cornflour (cornstarch)
• 1 tsp Vanilla extract
• 300 ml double cream, cold
• 1 tbsp Icing sugar
• 30 g flaked almonds, toasted (optional)

Method

1. Make the custard first. Heat the milk in a pan over medium heat until steaming. Meanwhile whisk the yolks, sugar and cornflour in a bowl until pale.
2. Pour the hot milk onto the yolks in a thin stream, whisking all the time, then pour everything back into the pan.
3. Cook over medium-low heat, stirring constantly with a whisk, for 4–5 min, until thick enough to coat a spoon heavily. Stir in the vanilla, press cling film on the surface and cool, then chill for 1 hour.
4. Spread the sponge fingers with jam and lay them in the bottom of a large glass bowl. Spoon the sherry over evenly.
5. Scatter the berries over the sponge, then spread the cold custard on top in an even layer.
6. Whip the cream with the icing sugar to soft peaks and spoon it over the custard.
7. Chill for at least 2 hours so the layers settle, then scatter with toasted almonds just before serving.

Tips

• For children or an alcohol-free trifle, soak the sponge in orange juice instead of sherry.
• Contains nuts if you add the almonds; leave them off for a nut-free bowl.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food 196 flavors