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    Irish Sherry Trifle

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    Irish Sherry Trifle

    Trifle is a revelation, when made as it should be, with lots of quality sherry.

    • Preparation time: 50 minutes for making and baking sponge, plus cooling; 40 minutes for trifle, plus overnight chilling
    • Total time: 1 hour and 50 minutes, plus overnight chilling

    Serves: 8 - 10


    • Custard
    • 5 large eggs
    • 4 tsp caster sugar
    • 1 tsp vanilla extract
    • 750ml breakfast milk Garnish
    • 1 quantity sponge cake, made in two tins
    • 225g raspberry jam
    • 150-175ml sweet sherry, such as rich cream Custard
    • Garnish
    • 400ml double cream
    • 8 glacé cherries
    • 8 diamonds of angelica


    1. Make the cake according the recipe and leave until cold. Sandwich the rounds of sponge together with the jam. Set aside.
    2. Make the custard. Whisk the eggs with the sugar and vanilla extract. Put the milk in a heavy-bottomed pan and heat until just below boiling, then pour slowly into the egg mix, whisking all the time. Return to the pan and stir over a gentle heat until the custard thickens enough to lightly coat the back of a wooden spoon. Don't let it boil or it will curdle. Leave to cool.
    3. Cut the sponge into 2cm chunks. Use half of these to line a 1.7 litre trifle bowl or 8-10 individual bowls, sprinkling generously with sherry as you go. Pour in half the custard and add the remaining sponge. Sprinkle with more sherry, then spread the rest of the custard over the top. Cover and leave for 5-6 hours, or overnight.
    4. Before serving, whip the cream and spread over the top. Decorate with cherries and angelica.

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