Traditional Scottish Sherry Trifle Food

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CLASSIC TRIFLE



Classic trifle image

Christmas celebrations are not complete without a trifle and this recipe is guaranteed to be the crown jewels of the table

Provided by Good Food team

Categories     Dessert

Time 1h

Number Of Ingredients 11

750g frozen summer fruit (raspberries, blackberries, red and blackcurrants)
250g caster sugar
9 sheets leaf gelatine
75g custard powder
1.2l milk
1½-2 madeira cakes
4 tbsp sherry or cassis
300-450ml double cream
1 tsp vanilla extract
2 tbsp icing sugar
2 crushed amaretti biscuits, to serve

Steps:

  • Put 750g frozen summer fruit in a pan with 200g caster sugar and 1 litre water and bring to a gentle simmer.
  • Cook for 2 mins, then scoop out 6 tbsp fruit and 150ml juice. Now carry on cooking the fruit in the pan for 5 mins.
  • Meanwhile, soak 9 sheets leaf gelatine in cold water to soften it. If you have a hand blender, blitz the cooked fruit or mash with a potato masher, then strain through a sieve into a large bowl and push through the pulp so just the skins and seeds are left.
  • Squeeze excess water from the gelatine, add to the hot fruit syrup and stir to dissolve. Cool, then chill until on the point of almost setting.
  • Make the custard according to pack instructions with 75g custard powder, 1.2l milk and 50g caster sugar to create a really thick custard. Cover the surface with baking paper while it cools a little.
  • Pile 1½ - 2 cubed madeira cakes into a trifle bowl, spoon over the reserved juice and berries, then 4 tbsp sherry or cassis.
  • Pour over a thick layer of custard, pushing it against the side of the dish to seal in the cake below. Leave to cool and set with a skin - this makes a barrier for the jelly.
  • When the custard is cold and set, and the jelly is on the point of setting, spoon the jelly over the custard and chill until ready to complete.
  • Whip 300 - 450ml double cream with 1 tsp vanilla extract and 2 tbsp icing sugar until just holding its shape, then spoon round the bowl over the set jelly. Scatter with 2 crushed amaretti biscuits and chill until ready to serve.

Nutrition Facts : Calories 581 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 60 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.77 milligram of sodium

TRADITIONAL SCOTTISH SHERRY TRIFLE



Traditional Scottish Sherry Trifle image

Make and share this Traditional Scottish Sherry Trifle recipe from Food.com.

Provided by Millereg

Categories     Dessert

Time 55m

Yield 1 mouthwatering trifle, 6 serving(s)

Number Of Ingredients 16

1 Victoria sponge cake, sliced
3/4 lb raspberry jam
10 fluid ounces cream sherry
2 tablespoons drambuie (can substitute brandy)
1 (3 ounce) package egg custard or 1 (3 ounce) package vegetarian egg custard
3/4 lb raspberries
2 bananas, thinly sliced (optional)
8 fluid ounces double cream
1 tablespoon caster sugar
toasted almond, to garnish
fresh soft fruit slices, to garnish
8 fluid ounces milk
1/3 pint double cream
2 egg yolks
3 ounces caster sugar
3 drops vanilla essence

Steps:

  • Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
  • Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
  • Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
  • Pour into a dish and set aside to cool.
  • Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
  • Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
  • Next add a layer of raspberries and sliced bananas.
  • When quite cool, pour the custard over the layer of fruit, spreading evenly.
  • Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
  • Decorate with toasted almonds and/or slices of fresh soft fruit.

Nutrition Facts : Calories 602, Fat 27.9, SaturatedFat 16.8, Cholesterol 160, Sodium 70.9, Carbohydrate 72.8, Fiber 4.3, Sugar 50.2, Protein 4.5

TRADITIONAL ENGLISH SHERRY TRIFLE - STRICTLY FOR THE GROWN UPS!



Traditional English Sherry Trifle - Strictly for the Grown Ups! image

Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream, especially popular at Christmas time. (Forget about counting calories until the New Year!) A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge. It's really easy to make and the ingredients are usually arranged in layers with the fruit and sponge on the bottom, and the custard and cream on top. The best trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. If you can't drink alcohol, you can use fruit juice instead, the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called 'sherry trifle' or referred to as being 'High Church'!! We often had a sherry trifle for dessert or tea on a Sunday afternoon, it was a delicious end to a lazy and relaxing day!

Provided by French Tart

Categories     Dessert

Time 4h10m

Yield 1 Large Trifle, 8-10 serving(s)

Number Of Ingredients 15

8 single trifle sponge cakes or 8 -12 ounces stale sponge cakes
4 tablespoons raspberry jam
6 tablespoons sweet sherry
12 ounces frozen raspberries, partially thawed or 12 ounces fresh raspberries
4 ounces amaretti or 4 ounces macaroons
1 pint milk
1 vanilla pod
4 egg yolks
1 tablespoon caster sugar, plus a little
caster sugar, for sprinkling
1 1/2 tablespoons cornflour
3/4 pint whipping cream
2 ounces sliced almonds, toasted
glace cherries or fresh raspberry, to decorate
silver dragees, to decorate

Steps:

  • Split the sponges in half then spread each half thinly with raspberry jam.
  • Sandwich each half back together and cut into quarters.
  • Place in the base of three and a half pint (2 litre) glass trifle bowl.
  • Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
  • Roughly crush the ratafia biscuits and sprinkle over the raspberries.
  • Chill for 3-4 hours.
  • Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
  • Transfer to a heatproof jug and leave to infuse for 10 minutes.
  • Remove the vanilla pod from the milk.
  • Place the egg yolks, cornflour and sugar in a bowl and whisk together.
  • Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
  • Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
  • Cook gently for two minutes unit the custard is a thick pouring consistency.
  • Quickly pour the custard into a cold bowl to prevent further cooking.
  • Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
  • Set aside and leave to cool.
  • Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
  • Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
  • Whip the remaining cream until it holds it shape.
  • Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.

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