How to make Sherry Trifle

There are many versions of sherry trifle,ranging from the everyday to the exquisite.This one falls into the latter category.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 75g/3 ozratafia biscuits
• 90 ml/6 blspn raspberry jam
• 175ml/6 fl oz/3/4 cup sherry
• 225g/8 oz/2 cups seedless black grapes,halved
• 175 g/6 oz/1 cup fresh raspberries
• 300 ml/ 1/2 pint 1 1/4 cups double cream,whipped crystallized fruit and icing sugar,to decorate

1. Make the custard.In a heatproof bowl,blend the coriander with a little milk.Stir in the egg yolks,vanilla esscence and sugar.Bring the remaining milk to boil.Pour on to the cornflour mixture,stirring constantly.

2. Return to the heat and,continuing to stir,bring to the boil again,then lower the heat and simmer for 3 minutes.Remove from the heat,cover the surface with greaseproof paper and leave to cool.

3. Sandwich the ratafia biscuits together with the raspberry jam,then arrange them in a deep glass bowl and sprinkle over the sherry.

4. Spoon over half the custard.Level the surface and arrange the fruit on top.Cover with the remaining custard,ensuring that the layers are visible through the side of the bowl.Swirl or pipe the cream on top of the trifle and decorate with pieces of crystallized fruit.Dust with a little icing sugar just before serving.

Tips & Warnings

• Vary the fruit used for the filling to make the most of seasonal availability.