Sherry Trifle with Raspberries and Custard

What you need

• 200 g (7 oz) sponge fingers, about 18
• 4 tbsp raspberry jam
• 120 ml (1/2 cup) medium or dry sherry
• 300 g (10 oz) raspberries, fresh, or frozen and thawed
• 400 ml (1 2/3 cups) whole milk
• 200 ml (3/4 cup) heavy cream, for the custard
• 4 large egg yolks
• 60 g (1/3 cup) granulated sugar, for the custard
• 2 tbsp cornstarch, called cornflour in the UK
• 1 tsp vanilla extract
• 300 ml (1 1/4 cups) heavy cream, for the topping, very cold
• 1 tbsp granulated sugar, for the topping
• 30 g (1/3 cup) flaked almonds

Method

Restated from the original video

1. 1

   Spread the jam over the flat side of the sponge fingers, break them in half and pack them into the base of a 2-2.5 l glass bowl.

2. 2

   Spoon the sherry evenly over the sponge so every piece is moistened.

3. 3

   Scatter the raspberries on top and press them down lightly so some juice runs into the sponge.

4. 4

   For the custard, heat the milk and 200 ml cream in a saucepan until steaming, with small bubbles at the edge.

5. 5

   Whisk the yolks, 60 g sugar, cornstarch and vanilla in a bowl until smooth.

6. 6

   Pour the hot milk onto the yolk mixture in a slow stream, whisking all the time, then pour everything back into the pan.

7. 7

   Stir over medium-low heat until the custard thickens and coats the back of a spoon, 4-6 min. Keep it at a gentle bubble at most.

8. 8

   Pour the custard into a bowl, press a sheet of baking paper onto the surface and let it cool until lukewarm, about 30 min.

9. 9

   Pour the custard over the raspberries, smooth the top and refrigerate until set, at least 2 hours.

10. 10

    Whip the cold 300 ml cream with 1 tbsp sugar to soft peaks and spread it over the custard.

11. 11

    Toast the almonds in a dry frying pan over medium heat, shaking often, until golden, 2-3 min. Let them cool.

12. 12

    Scatter the almonds over the trifle just before serving.

Imported from cookingperfected.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.