Trifle - 3

Recipe Ingredients

3		Pears
250		Raspberries - (tinned or fresh)
1		Passion fruit
1		Dry sherry
120		Butter
120		Castor sugar
120		Self-raising flour
2		Eggs - (slightly whisked)
2		Eggs
1/2		Salt
1/2		Nutmeg
300		Double cream - (or use whipping cream)
300		Double cream
		Roast almonds

Recipe Instructions

1. Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator.

2. Preheat oven to 175C . Cream butter and sugar until light and fluffy. Add eggs and 15 g of flour and beat. Fold in rest of flour. Bake in 18-cm square tin for 25-30 mins until brown. Let cool. Slice into fingers and arrange on top of fruit. More sherry may be added at this point.

3. Pour one large glass of sherry. Mix eggs and add all ingredients to small bowl. Place bowl in pan of simmering water. Stir continuously with wooden spoon, sipping sherry, until custard thickens. This takes about ten minutes. Pour custard on top of sponge. Chill in fridge.

4. Whip cream until stiff and smooth over top of custard. Arrange almonds decoratively.

Author's Notes: The title says it all. This recipe is my own invention.

Source:
Joan Clarke

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.