This will keep refrigerated overnight but a lot of liquid collects in the bottom and it doesn't look very attractive, still tastes great though.
15cm sponge cake (stale)
1/2 cup cream sherry
1 (440g) tin raspberries in syrup
8 large egg yolks
2 teaspoons cornflour
1 tablespoon vanilla essence
2 tablespoons caster sugar
2 1/2 cups thickened cream
2 1/2 cups cream
sugar, to taste
toasted almonds and glace cherries to decorate
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Directions Preparation:30min › Extra time:1hour chilling › Ready in:1hour30min
Cut cake into thick slices, sandwich together thickly with jam and cut into rough chunks. Fit into base of a large bowl jigsaw fashion, jamming them all together to cover the bottom. Soak well with the sherry. Sprinkle over the raspberries and their syrup.
Custard: Beat together the egg yolks, cornflour, vanilla and sugar. Bring the cream to the boil (I use a microwave) and pour over the yolks whisking vigorously. Return the bowl to the microwave and heat, whisking frequently until the custard has thickened. Do not over-heat or it may curdle. It should just start to bubble in the middle.
Pour custard over the fruit and allow to go absolutely cold. Chill covered, in the refrigerator for an hour until cold.
Cream: Just before serving, whip the cream until floppy (do not over-beat) and spread over the top. Decorate with cherries and almonds.
This is so much like the trifle my mum used to make. As she came off a farm, the ingredients were fresh from the cow, their own milled wheat, etc. We never had left overs though - don't people eat in your family? Sorry. It is grea. - 03 Jul 2012