A classic Sherry Trifle that will have everyone complimenting your cooking

A Christmas classic.

There's a couple of desserts that always come to mind when I think of Christmas and trifle is definitely one of them. With all of us upping our baking skills during the first lockdown, if you're looking for something to bake this Christmas that will wow the whole family, you can't go wrong with this sherry trifle recipe.

Ingredients:

For the sponge: 5 medium eggs 140g caster sugar ½ tsp pure vanilla essence 140g plain flour For the custard: 6 large eggs 100g caster sugar 40g cornflour 175ml cream 150ml milk ½ vanilla pod, split in half length wise For the fruit mix: 250ml sherry 250ml water 500g caster sugar 800g fresh raspberries For the topping: 400ml cream, stiffly whipped 2 tbsp toasted flaked almonds Raspberries to decorate

Method:

To make the sponge: Line a 27 x 3m loose-bottomed round tin with baking parchment. Using an electric mixer, whisk together the whole eggs, vanilla and caster sugar for 12 -15 minutes or until the mixture is pale in colour, has doubled in size and can hold a figure eight made with a whisk. Carefully fold in the sifted flour without deflating the mixture. Spoon in the pre-lined tin and then bake in the oven for 20 - 25 minutes. Remove and cool on wire rack. To make the custard: In a large bowl whisk together the egg yolks, sugar and cornflour for 3 – 4 minutes. Place the milk, cream and split vanilla pod in a heavy saucepan and bring to just below boiling point, then pour the hot milk and cream over the egg yolks whisking vigorously as you add the liquid. Return from the heat, transfer to clean bowl and allow to cool. Cover and place in the fridge until required. This custard will keep perfectly in the fridge for 3 – 4 days as long as you use the milk and cream with a good shelf life. To make the fruit mixture: In a stainless-steel saucepan place the port, water and caster sugar on a low heat stirring until the sugar has dissolved, then increase the temperature and allow to boil vigorously for 2 – 3 minutes. Add the raspberries and bring back to the boil. Remove from the heat and strain the fruit from the stock and reserve the port stock syrup. To assemble the trifle: Break the sponge into pieces and dip each piece into the port stock syrup, allowing the sponge to soak up the syrup. Arrange the sponge in the bottom of the bowl, spoon a generous amount of the raspberries onto the sponge and then add another layer of sponge and raspberries. Cover the entire surface of the mixture with the cold custard, smoothing the surface with a spoon or a palette knife. Then top with stiffly whipped cream and finally, the toasted flaked almonds and raspberries to decorate. Ideally, return to the fridge for an hour or two before serving. It is perfect to make the night before but, if doing so don’t add the flaked almonds until just before serving.