- 185g (6½oz) trifle sponge fingers
- 3tbsp raspberry jam
- 3tbsp sweet sherry
- 300g (10oz) raspberries
- 25g (1oz) gelatine leaves
- 1 litre (1¾pt) cranberry juice
for the custard
- 1 x 284ml pot double cream
- 3 large, free-range egg yolks
- 25g (1oz) caster sugar
- 1dsp cornflour
for the topping
- 600ml (1pt) double cream
- 3tbsp sweet sherry
- 3tbsp icing sugar, plus extra to dust
- berries, to top
you will need
- 4-litre (7pt) trifle dish
To make the base, place the sponge fingers in the base of the trifle dish, mix the raspberry jam with the sherry, warm slightly in the microwave and pour over the fingers. Scatter the raspberries on top.
To make the jelly, soak the gelatine leaves in cold water until soft, wring the water out, then heat the leaves very gently until just melted (don't allow to steam or bubble), stir into the cranberry juice and pour over the raspberries. Place in the fridge to set for a couple of hours.
To make the custard, heat the cream to steaming, then pour it over the egg yolks, sugar and cornflour, stir until smooth, then return to a clean pan, place back on the heat and stir constantly until thick – it should be steaming but not bubbling. Let the custard cool completely, then pour over the set jelly.
To top, whip the cream with the sherry and icing sugar until you have soft peaks, then smooth over the top of the set custard. Add the berries and dust with icing sugar. It will sit undecorated in the fridge overnight, just add the berries and sugar before serving.
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