Pear and raspberry sherry trifle
Pear and raspberry sherry trifle
2
Pear and raspberry sherry trifle
About this recipe: This trifle tastes so luxurious that your family or friends will think it took you all day to make it! This version doesn't involve jelly which I think makes trifle so time consuming. I use frozen raspberries instead. They become nice and soft when they thaw and soak into the sponge. To make your prep time even quicker, use a plain sponge cake or Madeira from a local bakery and ready made custard. All you have to do is arrange the layers and whip the cream!
Ingredients
Serves: 8
- 1 (300g) plain sponge or Madeira cake
- 1 (400g) tin pear halves, diced and juice reserved
- 300g frozen raspberries, thawed
- 6 tablespoons sherry, or to taste
- 1kg carton prepared custard
- 1 (284ml) carton of whipping cream, whipped
- 50g flaked almonds, lightly toasted and cooled (optional)
Method
Prep:15min ›
Extra time:1hr chilling ›
Ready in:1hr15min
- Slice the cake into cubes and arrange in the bottom of a large glass bowl. Pour over reserved pear juice and scatter diced pear and raspberries evenly on top of the sponge.
- Drizzle sherry over the fruit and press them down into the sponge.
- Pour ready prepared custard on top of raspberries, then spread whipped cream evenly on top.
- Chill trifle for at least an hour. Garnish with toasted almonds before serving if you like.
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