Kevin Dundon

SHERRY TRIFLE is one of those desserts that has been around for ever and will never fade away.

There’s nothing nicer than a long relaxing weekend. The May Bank Holiday is nearly upon us, an extra day of rest for many of you but for me it’s just another day in the Kitchen! I am sharing with you my mum’s recipe for Sherry Trifle, a combination of swiss roll, delicious custard and of course some whipped cream. I like to garnish my trifle with some fresh berries and almonds, the berries give a sharp contrast to the sweet custard, and the almonds give a lovely crunchy texture. This dessert really is perfect for sharing with family and friends. If you prefer to add a layer of jelly to your trifle why not make your own, you can add most of your favourite fruits, except for fresh pineapple and kiwi, they don’t work! Use a few leaves of gelatine and allow to soak in warm water to soften, then add to fruit juice (you need to have about one third of the liquid warm so the gelatine will dissolve, then add to the remaining juice) and let it set in the fridge, add some cointreau or grand marnier if for adults.

JAM SWISS ROLL:

4 eggs 4oz/100g sugar 4oz/100g self raising flour

FRESH EGG CUSTARD:

6 egg yolks 450ml/¾ pint milk 150ml/¼ pint cream 300ml/½ vanilla pod 1 dessert spoon corn flour 3ozs/75g sugar

GARNISH:

4 dessertspoons Raspberry Jam 8oz/225g fresh berries (raspberries, strawberries, black currants, black cherries etc) 2oz/50g caster sugar 100ml/3 ½ fl oz good quality sherry 240ml/8 fl oz freshly whipped cream 2ozs/50g flaked almonds

To make Jam Swiss Roll:

Preheat the oven to 180C/350F/Gas Mark 4. Grease and line an oblong (13 x 9 inch) tin with parchment paper. In a mixing bowl beat the 4 eggs with the sugar for the sponge base. It should become very light and aerated. The whisk should leave a figure of eight pronounced on the surface of the mixture when the whisk is lifted out of it. Gently fold in the sifted flour with a metal spoon. Be very gentle so as not to knock any of the generated air out of the sponge base but also ensure that all of the flour is incorporated. Pour the mixture into a prepared Swiss roll tin. Bake for 20 minutes, until well risen and golden brown and take the sponge out of the oven. Before the sponge is fully cooled, invert it onto a sheet of parchment paper dusted with the caster sugar (50g) and spread with a thin layer of raspberry jam. Carefully roll the Swiss roll up from the longest side rather than from the shortest. Slice in thin slices and arrange in individual glasses or a large bowl making sure that the glass or bowl is fully lined all the way around. Retain a little of the sponge for the middle if you so desire. Sprinkle with some freshly cut fruit, additional jam if desired, and a generous helping of sherry. Do a few layers of the sponge if you wish.

Meanwhile make the custard:

Split the vanilla pot lengthways and with a small sharp knife scrape out the seeds of one half of the vanilla pod. Put the seeds and the half pod into the milk and cream in a large saucepan. Wrap the remainder of the vanilla pod and retain for later use. Bring milk, cream and vanilla pod to the boil.

Meanwhile in a large spotlessly clean bowl and using a whisk beat the egg yolks, sugar and corn flour together until light and creamy. Spend about 2 minutes on this process.

Pour boiled milk and cream mixture onto the eggs and mix well. Return the mixture to the saucepan and cook until the mixture can coat the back of a wooden spoon. It is important to stir the mixture at all times to prevent it from curdling. This process should take no more than 2 minutes on a very gentle heat. Do not allow the mixture to boil at this time. Taste the custard at this stage to make sure that you can not taste the corn flour. If you can, return to the heat and stir continuously on a low heat for another minute or so. Pour the custard over the sponge mixture and allow to cool for a couple of hours or overnight. Cover with a disc of parchment paper or cling film to prevent the formation of a crust, Pipe some whipped cream on the top and sprinkle, if desired, with some flaked and toasted almonds.

Alternatively arrange with a little more fresh fruit.

Additional Notes: If you wish you can put a spoon or two of sherry into the custard for an increased flavour.

Top Tip:

“Sherry Trifle is one of those desserts that has been around forever and will never fade away.”

I like to make the Swiss Roll for this recipe with Raspberry Jam, preferably homemade. Here’s my recipe for Raspberry Jam:.

Raspberry Jam

The jam can be used with a variety of things like cream cakes, roulades, and is fantastic with some delicious scones. 1lb/450g frozen raspberries 1lb/450g caster sugar Juice of half lemon 2 tablespoons water Put all ingredients together in a large pot and bring to the boil. Simmer for about 20 minutes or until a spoon of the jam sets on a chilled saucer. This will indicate that the jam is fully set. Transfer to sterilized jars and use as required.