Orange, raspberry and sherry trifle
Layers of soaked cake, raspberries, vanilla custard and sherry whipped cream.
Active time30 min
Cooking10 min
Total4 hResting : 3 h
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Ingredients
- 150 g frozen raspberries labelled ready to eat after thawing
- 1 orange
- 600 ml double cream with 48% fat
- 200 ml whole milk
- 10 g flaked almonds
- 2 shop-bought crisp amaretti biscuits
- 50 g raspberry jam
- ½ tsp vanilla extract
- 3 tbsp unsweetened British custard powder
- 95 g caster sugar
- 150 g shop-bought plain Madeira cake
- 115 ml sweet sherry
Preparation
Heat 300 ml cream with the milk and vanilla until simmering. Mix the custard powder with 70 g sugar. Whisk in a little hot liquid to make a paste, then gradually add the rest. Return to the pan and cook for about 6 minutes, stirring until thick and just simmering. Spread in a dish, cover the surface and cool completely.
600 ml double cream with 48% fat200 ml whole milk½ tsp vanilla extract3 tbsp unsweetened British custard powder95 g caster sugar- saucepan
- bowl
- whisk
- dish
- baking paper
Wash and dry the orange and cut it into 4 quarters. Finely grate the zest from one quarter without the white pith, reserve it and squeeze that quarter. Slice the cake and sandwich the slices with jam. Arrange in the base of a serving bowl, trimming to fit. Add the frozen raspberries, juice from the orange quarter and 100 ml sherry. Leave for about 2 hours for the fruit to thaw and the cake to absorb the juices.
150 g frozen raspberries labelled ready to eat after thawing1 orange50 g raspberry jam150 g shop-bought plain Madeira cake115 ml sweet sherry- knife
- board
- fine grater
- citrus juicer
- serving bowl
Whisk the cold custard smooth and spoon over the thawed fruit. Whip the remaining 300 ml cream with the reserved 25 g sugar and 15 ml sherry, then add the orange zest. Stop at soft peaks. Spoon over the custard and chill for at least 1 hour.
- whisk
- bowl
- electric whisk
- spatula
Lightly toast the flaked almonds in a dry pan and cool. Roughly crush the amaretti. Scatter the nuts and biscuits over the trifle just before serving.
10 g flaked almonds2 shop-bought crisp amaretti biscuits- frying pan
- spatula
- bowl
Allergens
- Gluten
- Milk
- Tree nuts
Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration