Sherry trifle with raspberries
This recipe is from James Martin's new book, The Collection. Use macaroons instead of the sponge cake for a modern twist on this old favourite
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6
70g (21/2oz) raspberry jam
225g (8oz) plain sponge cake, sliced
150ml (5fl oz) sherry
200g (7oz) fresh raspberries
custard made with 600ml (1pt) milk
finely grated zest of 2 oranges
400ml (14fl oz) double cream
25g (1oz) flaked almonds, toasted
1 Spread the jam over the slices of sponge cake and place in the bottom of a large glass dish or divide evenly among six glasses or glass dishes. Pour the sherry over the cake and sprinkle the fresh raspberries evenly over the top.
2 When you have made the custard, pass it through a sieve, add the orange zest and allow to cool. Pour over the sponge and fruit.
3 Whip the double cream and either pipe it over the top of the trifle or, if you are like my mother, whose piping bag is collecting dust at the back of a drawer in the kitchen, spread it on and spike it with a fork.
4 Cover and refrigerate overnight and sprinkle with the toasted almonds just before serving.
Per serving: 717cals, 53g fat, 27g saturated fat, 47g carbohydrate
James Martin's collection:
Scallop risotto with black pudding
Roast pork
Watercress soup
Seared halibut with mussels and onion sauce
Roast chicken with tapenade
Lancashire hot pot
Chocolate mousse
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