Sherry Trifle

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INGREDIENTS
SERVES 6 to 8

For The Base
4 trifle sponge cakes (Or pound cake-really whatever cake you want.)
4 tablespoons sweet sherry
2 Pkts fresh strawberries
1Box strawberry jello per recipe
For The Custard (Or Birds custard per recipe)
3 egg yolks
½ pint (275 ml) heavy (double) cream
1 vanilla pod, split lengthways
1 oz (25g) caster sugar
1 level teaspoon cornflour

For The Topping
¾ pint (350ml) whipping cream
2oz (50g) flaked almonds, lightly toasted

Break the sponge cake into pieces. Cut the strawberries into ¼’s.Lightly toss the cake and strawberries and place in a large glass bowl. Drizzle over the sherry. Pour over the jello and allow to set. Make the custard cool then pour over the jello base. Once this is cold top with the whipped cream and garnish with the almonds and a few more strawberries. Tuck in and enjoy.