Name: Sherry Trifle with Raspberries, Vanilla Custard and Toasted Almonds
Cook time: 1 h 45 min
Yield: 10
Ingredients: 900g/2lb frozen raspberries, defrosted (reserve the juices); 85g/3¼oz caster sugar; 1 jar of raspberry jam (about 350g/12oz); 200ml/7fl oz sweet sherry; 300ml/11fl oz double cream, lightly whipped; 30g/1¼oz flaked almonds, toasted; For the custard; 300ml/11fl oz whole milk; 300ml/11fl oz double cream; 4 medium egg yolks; 2 tsp vanilla bean paste or extract; 85g/3¼oz caster sugar; 2 tbsp cornflour; For the sponge; 3 medium eggs; 85g/3¼oz caster sugar, plus extra for sprinkling; 1 tsp vanilla bean paste; 85g/3¼oz self-raising flour

VMG Recipes