This is a really light trifle. Not what you normally think of as a trifle although it uses the same ingredients. It’s very refreshing for a summer dessert and looks good too.
This very light summer trifle has a selection of seasonal fruits such as strawberries, raspberries, black and red currants, tossed in a fruit purée and surrounded with little boozy sponge fingers coated in a vanilla custard.
- Preparation time: 30 minutes
- Cooking time: 20 minutes
- 120 ml (4 fl oz) milk (½ cup)
- ½ vanilla pod split lengthways, OR
- ½ tsp vanilla extract
- 2 egg yolks
- 40 g (1½ oz) caster/white sugar (3 tbsp + 1 tsp)
- 10 lady fingers or sponge fingers
- 1 tbsp sweet white wine or sherry
- 500 g (1 lb 2 oz) summer fruits, such as strawberries, raspberries, black and red currants
- a splash of white wine (about 1 tablespoon)
- 1 tsp caster/white sugar
- 150 ml (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
- 28 g (1 oz) unsalted, shelled pistachio nuts, or walnuts (¼ cup)
Chill four dessert plates in the fridge.
Put the egg yolks in a small bowl and whisk in the sugar to make a paste.
Next, pour the milk into a small pan.
If using the vanilla pod, add it to the milk and slowly heat on the lowest setting for 10 minutes, without boiling. Then remove the vanilla pod.
If using vanilla extract, omit heating the milk for 10 minutes first but add it to the cold milk now.
Bring the milk up to the boil.
Now slowly stir the milk and vanilla into the egg and sugar until the mixture is smooth.
Return the custard to the pan and stir, over a low heat, until it begins to thicken. You want it to thicken enough to be able to coat the back of a spoon. Do not let it boil. Remove from the heat and pour into a bowl. Cover the custard with cling film/plastic wrap to prevent it forming a skin and then leave it to cool.
Meanwhile, cut each sponge finger in half to give two small fingers and lay them in a shallow bowl. Drizzle over the wine or sherry.
Next, wash and pat dry the fruits. Remove the currants from their stalks and hull and halve the strawberries.
Set aside half the berries and currants, picking out the best ones.
Put the remainder in a food processor or blender and add the wine and sugar.
Purée until smooth and then, using the back of a spoon, push through a plastic sieve to remove the pulp. Once the purée is pressed through, wipe the underside of the sieve with a clean spoon to get all the sauce.
Roughly chop the pistachio nuts or walnuts.
Whip the cream until it forms soft peaks.
Stir one spoonful into the cooled custard to loosen it a little and then fold in the remaining cream.
Now to assemble, carefully toss the reserved fruit with half the purée and spoon into the centre of each cooled plate.
Arrange the sponge fingers evenly around the edge of the plates.
Pour the custard over half of each the sponge finger then sprinkle the nuts on top of the custard.
Pour the remaining purée over the fruit and serve.
Updated: July 20, 2020
Frozen raspberries are used in this light, creamy trifle. Raspberry filled sponges are soaked in sherry and then topped with raspberries and covered in a creamy custard before decorating with dollops of whipped cream and crushed biscuits.
- Preparation time: 35 minutes
- Standing time: 1 hour
- Refrigeration time: At least 30 minutes
- 4 eggs, large (U.K.)/extra large (N.A.), yolks only
- 115 g (4 oz) caster/superfine sugar (½ cup)
- 2 tbsp cornflour/cornstarch
- 300 ml (10 fl oz) milk (1¼ cups)
- 1 tsp vanilla extract
- 8 trifle sponges or 1 packet lady fingers
- 4 tbsp raspberry conserve or jam
- 50 ml (2 fl oz) sherry or framboise (¼ cup)
- 340 g (12 oz) frozen raspberries (1½ cups), thawed
- 360 ml (12 fl oz) double/whipping or heavy cream (1½ cups)
- 3 ratafias or amaretti biscuits
- You will also need a large flat bottomed glass dish or 8 individual glass dessert dishes.
First pour the milk into a pan.
Now put the egg yolks, sugar, and cornflour/cornstarch in a bowl and add 2 tablespoons of milk taken from the milk in the pan. Using an electric whisk, whisk until the mixture is pale in colour and has thickened, 2–3 minutes. Set aside.
Stir the vanilla into the milk and bring to the boil. Then slowly pour onto the egg mixture, stirring constantly. When smooth, pour the mixture back into a clean pan and cook over a medium heat, stirring until it starts to thicken, about 3 minutes.
Pour into a bowl and cover the surface of the custard with cling film to prevent it forming a skin. Leave to become cold.
Meanwhile, slice the trifle sponges or lady fingers in half and spread one half with the raspberry conserve. Now sandwich back together and arrange them in a single layer over the bottom of the glass dish or individual dishes.
Drizzle the sherry or framboise over the sponges.
Now spoon the raspberries on top of the sponges (you may not need all the juice that has come from thawing the raspberries).
Whisk 150ml (5 fl oz) (⅔ cup) of the cream until thick. Using a balloon whisk, whisk the custard to loosen it a little and then whisk in the cream until combined. Pour over the raspberries.
Whisk the remaining cream until soft peaks form.
Now to decorate the top. Put dollops of cream around the edge of the trifle in the large glass dish or spoon one dollop on top of the trifles in the individual glass dishes. Chill for at least 30 minutes.
Meanwhile, crush the biscuits into small pieces and, just before serving, sprinkle over the cream.
Updated: December 30, 2019
There are many different recipes for a trifle but a sherry-soaked sponge first brings to mind the traditional English trifle. The delicious flavour of raspberries make this the fruit of choice with a silky, smooth custard topped with dollops of whipped cream and then decorated with more raspberries and toasted flaked almonds. Just a heavenly dessert.
English Sherry Trifle
- Preparation time: 30 minutes
- Standing and chilling time: about 2 hours
- Plain sponge cake, for example a Madeira cake
- 3 tbsp raspberry conserve
- 350 g (12 oz) raspberries (2¾ cups)
- 3 tbsp medium or sweet sherry
- 480 ml (16 fl oz) double cream/whipping or heavy cream (1¾ cups)
- 14 g (½ oz) toasted flaked almonds (2 tbsp)
- icing/powdered sugar for dusting
- For the custard
- 3 eggs, large (U.K.)/extra large (N.A.), yolks only
- 3 tbsp cornflour/cornstarch
- 1 tsp vanilla extract
- 85 g (3 oz) caster/superfine sugar (½ cup less 1 tbsp)
- 600 ml (20 fl oz) milk (2½ cups)
- You will also need a large flat-based glass serving bowl for this dish.
First make the custard. Whisk together the egg yolks, cornflour/cornstarch, vanilla, sugar, and three tablespoons of the milk.
Heat the remaining milk in a small pan and, as it comes up to a boil, remove from the heat and whisk into the egg mixture. Now pour this back into the pan and, over a gentle heat, stir until the mixture has thickened enough to coat the back of a spoon.
Pour into a jug and cover the surface of the custard with cling film/plastic wrap to prevent it forming a skin, then leave to cool.
Now to make the trifle. You will need enough of the cake to cover the base of the serving dish and be about 2.5 cm (1 inch) deep. Slice the cake in half horizontally and then spread one half with the raspberry conserve. Sandwich back together and lay in the base of the serving bowl, cutting to fit as necessary.
Scatter ⅔ of the raspberries over the sponge, reserving the rest for decoration.
Next spoon the sherry over the sponge and raspberries.
Spoon the custard over the top, smoothing the surface.
Chill for at least one hour.
Whip the cream until it just holds its shape and dollop spoonfuls over the custard but this time don’t smooth the top.
Decorate with the reserved raspberries and toasted almonds.
Just before serving dust the top with icing/powdered sugar.
Updated: July 27, 2019
Chicken breasts are marinated in a teriyaki sauce and then baked in the oven. They are served with fluffy rice, fine green beans, fancy baked tomatoes and glazed with a teriyaki sauce.
Baked Teriyaki Chicken
- Preparation time: 25 minutes
- Marinading time: 6 hours
- Cooking time: 30 minutes, hob
- 4 boneless chicken breasts, skinned
- 120 ml (4 fl oz) soy sauce (½ cup)
- 120 ml (4 fl oz) runny honey/liquid honey (½ cup)
- 60 ml (2 fl oz) dry sherry (¼ cup)
- 1 tsp grated fresh ginger
- 2 garlic cloves, crushed
- 2 tsp cornflour/cornstarch
- To serve
- Rice, whole green beans/extra fine whole green beans, and tomatoes
Put the chicken in a baking dish.
Measure the soy sauce, honey, dry sherry, ginger, and garlic cloves into a jug and whisk to combine. Then pour over the chicken. Turn the chicken in the sauce to coat. Cover and refrigerate for 6 hours turning the chicken a couple of times.
Preheat the oven to 180°C (350°F) (gas 4).
Remove the chicken from the marinade and place in an ovenproof dish in a single layer. Reserve the marinade. Cover and bake in the oven for 20 minutes.
Remove from the oven, turn the chicken and baste with some of the reserved marinade. Return to the oven, uncovered, for a further 10 minutes.
Meanwhile, mix the cornflour/cornstarch in 2 teaspoons of water and stir into the reserved marinade. Pour into a small pan and bring to the boil. Reduce the heat to very low and keep warm.
Serve the chicken with rice, fine green beans and baked tomatoes accompanied with the teriyaki sauce.
Updated: March 21, 2017