Festive trifle

Recipe from: 12/21/1989 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 200
    g
    sponge cake
  • 200
    ml
    medium-cream sherry
  • 410
    g
    peach slices, drained
  • 100
    g
    whole blanched almonds
  • 80
    g
    port wine jelly
  • 250
    ml
    boiling water
  • 25
    ml
    medium-cream sherry
  • 750
    ml
    thick custard
  • 2
    ml
    almond essence
  • 500
    ml
    cream, stiffly whipped
  • 50
    ml
    medium-cream sherry
  • glacé fruit, such as watermelon, pineapple and cherries
 

Method

 
Cut the sponge cake into pieces and arrange in a pretty glass bowl. Place the peach slices and almonds on top, reserving a few almonds for decoration. Add the port wine jelly to the boiling water and stir until the jelly has dissolved completely. Add the 25 ml sherry to the jelly. Cool and pour over the ingredients in the bowl. Chill until set. Mix the custard and almond essence and spoon over the cake layer. Chill. Mix the cream and the 50 ml sherry and spoon on top of the custard layer, reserving some cream for decoration. Smooth and pipe cream rosettes on the trifle. Cut the glacé watermelon pieces into holly leaf shapes with a biscuit cutter and cut the other glacé fruit into shapes of your choice. Decorate the trifle with the glacé fruit and almonds.
 

 

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