Ingredient:
1×400 g can peach or pear halves
6 trifle sponges
4 tbsp red fruit jam
60 g (2 oz) ratafia biscuits or macaroons
75 ml (2 ½ fl oz) sherry
3 egg yolks
30 g (1 oz) caster sugar
1 tsp cornflour
300 ml (1/2 pint) milk
300 ml (1/2 pint) double or whipping cream
30 g (1 oz) flaked almonds, toasted, to decorate
Method:
Drain and slice the fruit, reserving the juice.
Cut the trifle sponges in half horizontally and sandwich the halves together with the jam.
Line the bottom of a glass serving bowl with the trifle sponges, and arrange the fruit and biscuits on top. Drizzle over the sherry and reserved fruit juice, and leave to soak while you make the custard.
In a bowl, mix together the egg yolks, sugar, and cornflour. Warm the milk in a heavy saucepan, then pour it into the egg yolk mixture, stirring constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until the custard thickens. Leave the custard to cool slightly.
Pour the custard over the sponges, fruit, and biscuits in the glass bowl. Cover the surface of the custard with a sheet of cling film, to prevent a skin from forming, and chill until set, preferably overnight (to let the flavours mingle).
Whip the cream until thick and spread over the custard. Scatter the almonds over the top to decorate. Serve chilled.
Apricot and Ginger Trifle
Use 1×400 can apricot halves. Sandwich the sponges with apricot jam and sprinkle with 1 piece of stem ginger in syrup, chopped, instead of the almonds.
1×400 g can peach or pear halves
6 trifle sponges
4 tbsp red fruit jam
60 g (2 oz) ratafia biscuits or macaroons
75 ml (2 ½ fl oz) sherry
3 egg yolks
30 g (1 oz) caster sugar
1 tsp cornflour
300 ml (1/2 pint) milk
300 ml (1/2 pint) double or whipping cream
30 g (1 oz) flaked almonds, toasted, to decorate
Method:
Drain and slice the fruit, reserving the juice.
Cut the trifle sponges in half horizontally and sandwich the halves together with the jam.
Line the bottom of a glass serving bowl with the trifle sponges, and arrange the fruit and biscuits on top. Drizzle over the sherry and reserved fruit juice, and leave to soak while you make the custard.
In a bowl, mix together the egg yolks, sugar, and cornflour. Warm the milk in a heavy saucepan, then pour it into the egg yolk mixture, stirring constantly. Return the mixture to the pan and cook over a low heat, stirring constantly, until the custard thickens. Leave the custard to cool slightly.
Pour the custard over the sponges, fruit, and biscuits in the glass bowl. Cover the surface of the custard with a sheet of cling film, to prevent a skin from forming, and chill until set, preferably overnight (to let the flavours mingle).
Whip the cream until thick and spread over the custard. Scatter the almonds over the top to decorate. Serve chilled.
Apricot and Ginger Trifle
Use 1×400 can apricot halves. Sandwich the sponges with apricot jam and sprinkle with 1 piece of stem ginger in syrup, chopped, instead of the almonds.
