Pear and raspberry sherry trifle

    Pear and raspberry sherry trifle

    1save
    1hr15min


    1 person made this

    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!

    Ita County Antrim, Northern Ireland, UK

    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 

    1. 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.
    2. Drizzle sherry over the fruit and press them down into the sponge.
    3. Pour ready prepared custard on top of raspberries, then spread whipped cream evenly on top.
    4. Chill trifle for at least an hour. Garnish with toasted almonds before serving if you like.

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