Microwaved Sherry Trifle Recipe
Sherry Trifle is vey spongy. The rasberry preserve and almonds gives the Sherry Trifle a prefect taste.
Ingredients
| Custard powder | 1/4 Cup (16 tbs) | |
| Sugar | 3 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Sponge cake slice | 6 | |
| Raspberry | 3 Tablespoon | |
| Peaches | 1 3/4 Pound, sliced | |
| Sherry | 1/2 Cup (16 tbs) | |
| Double cream | 2/3 Cup (16 tbs) | |
| Toasted almonds | 2 Ounce |
Directions
In a large heatproof jug, blend the custard powder, sugar and a little milk to a paste.
Stir in the remaining cold milk.
Heat on HIGH for 2 minutes, stir and heat for a further 2-3 minutes until thick.
Cover the surface with damp non-stick parchment (greaseproof paper) and set aside to cool.
Cut the sponge into small pieces and spread with preserve.
Drain the peaches.
Mix 1/4 cup (3 tablespoons) of the juices from the can with the sherry and sprinkle over the sponge.
Reserve a few peaches for decoration and arrange the rest on top of the sponge.
Uncover the cool custard and beat well.
Pour over the peaches and chill for at least 1 hour.
Whip the cream until stiff, then pipe on to the trifle.
Dec orate with the reserved peaches and sprinkle with the almonds.
Stir in the remaining cold milk.
Heat on HIGH for 2 minutes, stir and heat for a further 2-3 minutes until thick.
Cover the surface with damp non-stick parchment (greaseproof paper) and set aside to cool.
Cut the sponge into small pieces and spread with preserve.
Drain the peaches.
Mix 1/4 cup (3 tablespoons) of the juices from the can with the sherry and sprinkle over the sponge.
Reserve a few peaches for decoration and arrange the rest on top of the sponge.
Uncover the cool custard and beat well.
Pour over the peaches and chill for at least 1 hour.
Whip the cream until stiff, then pipe on to the trifle.
Dec orate with the reserved peaches and sprinkle with the almonds.
Chef
