Sherry Trifle (English)
An English trifle is a quintessential dessert that has graced British tables for more than four centuries. This decadent-looking treat is simply luscious. Variations abound - some with jelly and some not, while fruit is a must-have for some and a turn-off to others. Essentially, a trifle needs a sponge soaked in sherry (for adults) or fruit juice (for teetotalers or children), a thick layer of creamy custard, and a deep layer of lightly whipped fresh cream. The rest is all about personal preference. Make note that when making this dessert, the trifle can be made in one large glass dish or assembled in individual glasses.
10 oz Madeira or sponge cake, halved and cut into thick slices (300 g)
10 oz fresh strawberries (300 g)
6 Tbsp. sweet sherry
2 cups thick custard (500 mL)
2 cups heavy or whipping cream, softly whipped (500 mL)
Garnish:
sliced strawberries
toasted flaked almonds
Line the bottom of the dish or glasses with the cake slices.
Slice the strawberries if fresh and reserve a few for decoration, then layer the remaining evenly over the cake. Press lightly with a fork to release the juices. Sprinkle with the sherry. Spoon over the custard, again in a thick layer.
Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
Decorate with strawberry slices and a few toasted, flaked, almonds.
Makes 6 servings.