Raspberry and white chocolate sherry trifle


Serves: 4-6

Prep: 20 min
Cook: 10 min


600ml Milk
1 vanilla pod, split
6 egg, yolks
50g caster sugar
25g cornflour
300g white chocolate
70g raspberry jam
225g plain sponge cake, sliced
200g fresh raspberries
150ml Sherry
400ml double cream
25g flaked almonds, lightly toasted, to decorate


1. To make the custard, bring the milk to the boil with the split vanilla pod.
2. In a separate bowl, mix the egg yolks with the sugar and cornflour.
3. Once the milk is boiling remove it from the heat and add 200g of the chocolate. Stir until the chocolate has melted, and then pour it into the egg mixture.
4. Return the mixture to the pan and stir over a gentle heat until the custard coats the back of a wooden spoon (do not allow the mixture to boil or it will curdle). Leave to cool.
5. Spread the jam over the slices of sponge cake.
6. Grate the remaining chocolate.
7. Layer the sponge, raspberries, sherry and grated chocolate in a large glass bowl, and press the mixture gently down.
8. Whip the double cream and either pipe it onto the trifle or spread it on with a spoon and spike it with a fork.
9. Refrigerate overnight.
10. Sprinkle with the toasted flaked almonds just before serving.

This entry was posted in British, Desserts, international foods. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s