Sherry Trifle
Fresh, light and delicious dessert.
Ingredients
- 5 eggs.
- 85 grams self raising flour.
- 80 grams icing sugar.
- 2 tbsp granutaled sugar.
- 1 liter fruit jelly.
- 50 ml peach syrup.
- Sherry. (Optional. It depends if there are children).
- ½ teaspoon cream of tartar.
- 500 ml sweet whipped cream.
- 500 ml vanilla custard.
- 250 grams strawberries.
Instructions
- Previously cut the strawberries in small pieces.Add two tbsp of sugar. Mix them and keep in the frige for a few hours.
- Sponge: Whisk the eggs, sugar and cream of tartar very fast for about ten or fifteen minutes until they get a very firm texture.
- Add sifted flour and stirr slowly to not remove air and lose volume and put the mix in a tray.
- Oven 140 C for about 30minutes. This depends on your oven and the height of the tray you're cooking it on. To check if the sponge cake is ready, insert a knife. If it comes out clean, it's ready.
- Let it rest until room temperature.
- Filling: Cover the cake with fruit. You can use any fruit you like.
- Mix the gelatin with the peach syrup. (1)If you're using sherry, add it now. The amount of sherry is to taste. A good splash is enough.
- When the gelatin is not too hot, pour it evenly over the sponge cake until it is completely covered. (2)
- Put it in the fridge for at least six hours.
- To serve, cut a portion and put it in a cup.
- Cover it with a layer of custard and on top of that a layer of cream.
- Finish it with the macerated strawberries and use the syrup to decorate.
Notes
(1) A good idea is to make the gelatin a little less diluted and top up the 500ml with peach syrup. This adds even more flavor. But this is optional.
(2) I used two flavors of gelatin. If you do this, first pour half a liter of one flavor, chill it in the refrigerator, and then pour the rest. This will give you a two-layered gelatin.
