Typsy Laird (sherry Trifle).
From angelarmck 13 years agoIngredients
- 1 Victoria sponge cake, sliced shopping list
- 300g 1cup raspberry jam shopping list
- 1 wine glass of sherry shopping list
- 2 tablespoons brandy or Drambuie shopping list
- 300g 1 cup raspberries shopping list
- 2 bananas (optional) shopping list
- 250 ml (1/2 pint) double cream shopping list
- 1 tablespoon caster sugar shopping list
- toasted almonds Custard: shopping list
- 250 ml 1 cup milk shopping list
- 150 ml 2/3 cup pint double cream shopping list
- 2 egg yolks shopping list
- 50 g 1/4 cup caster sugar shopping list
- Few drops of vanilla essence shopping list
How to make it
- Place the sponge in the base of a large glass bowl and spread with the raspberry jam. Mix the sherry and the brandy and sprinkle evenly over the sponge allowing it to soak in. Next add a layer of raspberries and sliced bananas.
- To make the custard, whisk together the egg yolks, sugar and vanilla essence until pale and creamy. Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture. Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens. Pour into a dish and allow to cool. When quite cool, pour the custard over the layer of fruit, spreading evenly. Next whip the double cream, add sugar to sweeten and spoon on top of custard. Decorate with toasted almonds.
People Who Like This Dish 3
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