Dr Schajer’s Sherry Trifle

This is a variation on the traditional English Sherry Trifle. The recipe
is suitable for many further variations according to taste and available
ingredients. The Sherry is an important component because it gives the
distinctive flavour. All other ingredients can be varied if desired, but
should be “soft” to give a smooth texture.

Ingredients:

1 Pound cake
4 tbsp jam (e.g., marmalade, strawberry)
1 cup sweet or “cream” Sherry
250 gm soft fruits (e.g., blueberries, strawberries)
2 ripe bananas
625 ml milk
3 tbsp custard powder (e.g., Bird’s)
4 tbsp sugar
500 ml whipping cream
1 tsp vanilla extract

Directions

  1. Cut the Pound cake into slices, each about 1.5 cm thick. Lay them in a flat baking pan. (Suitable aluminum foil pans are also sold as “Lasagna Dishes”).
  2. Liberally spread jam on the upper surface of each slice. Then cut each slice into “fingers” about one inch wide. See picture 1.
  3. Cut one banana into semi-circular slices about 3 mm thick. Push the slices and most of the soft fruits in the spaces between the Pound cake fingers. Keep the remainder of the soft fruits and the second banana for surface decoration of the completed trifle.
  4. Pour the Sherry over the Pound cake fingers so that each one becomes wet and soft. See picture 2.
  5. Prepare the custard according to the manufacturer’s instructions. For Bird’s custard, mix 3 tbsp custard powder and 3 tbsp sugar with 625 ml milk in a saucepan. Bring milk to a boil, stirring continuously (the mixture will easily burn if not continuously stirred). Then pour over the Pound cake slices. See picture 3.
  6. Allow to cool to room temperature. Cover and then put in refrigerator to cool further.
  7. Combine the whipping cream, 1 tbsp sugar and 1 tsp of vanilla extract in a mixing bowl. Use an electric mixer to whip the cream to a stiff consistency. Spread the cream evenly over the custard surface.
  8. Shortly before serving, use the remaining fruit to decorate the surface. (Dark coloured fruits tend to “bleed” into the cream, so avoid decorating the surface too far in advance). See picture 4.

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