About this recipe:A perfect Sunday dessert. Sherry-soaked raspberries are layered with sherry-soaked sponge fingers and a gorgeous vanilla pastry cream. The top is garnished with macaroons for a final touch. Make any time of year, as you can use frozen raspberries for this trifle as well.
Mix the raspberries with the icing sugar and half of the sherry.
Place the ladyfingers on the bottom of a glass serving dish with a flat bottom. Sprinkle with the remaining sherry.
Dissolve the gelatine in cold water according to packet instructions.
Bring the milk to a boil with the vanilla. Beat the egg yolks with the caster sugar. Take off the heat and whisk in the beaten egg yolks. Put the pot back on the stove and simmer while beating constantly until the mixture thickens to creamy custard. Remove the pot from the heat.
Squeeze the gelatine and stir it into the hot custard.
Whip the cream in a chilled bowl until it stands in soft peaks. Fold into the custard and spread evenly over the raspberries. Refrigerate for several hours until set. Garnish with macaroons.
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