INGREDIENTS
For the custard
600ml (1pt) milk
1 vanilla pod
2 tbsp caster sugar, plus 1 tsp for sprinkling
4 egg yolks
You will also need
8 trifle sponge cakes or
250g (9oz) sponge cake, sliced horizontally
110g (4oz) raspberry jam
175g (6oz) raspberries
4 amaretti biscuits, crumbled
100ml (3½fl oz) Amontillado sherry
300ml (10fl oz) double cream
2 tbsp flaked almonds or grated chocolate, to decorate
Method
- To make the custard, pour the milk into a wide saucepan. Split the vanilla pod in half lengthways, scrape out the seeds, and add them to the milk along with the sugar. Over a low heat, bring to just below boiling point. Meanwhile, whisk the egg yolks in a heatproof bowl.
- Pour the hot milk over the eggs, whisking continuously until well blended. Wash out the saucepan, half-fill with hot water and place it over a low heat, with the bowl on top. Stir the milk-and-egg mixture continuously with a wooden spoon until it coats the back of the spoon. Remove the bowl from the heat and sprinkle the surface with 1 teaspoon of sugar, to help prevent a skin forming, then set aside to cool.
- Meanwhile, spread the sponge pieces with jam and sandwich together. Cut into 2.5cm (1in) cubes and arrange in the bottom of a 1.5 litre (2¾ pints) serving bowl. Spread the raspberries over the sponge layer, nudging them into any remaining gaps. Sprinkle evenly with the amaretti crumbs, then drizzle with sherry. Spoon the cooled custard over the sponge and fruit. Chill in the refrigerator until ready to serve.
- Before serving, whisk the cream until it forms soft peaks and spoon it over the custard, then sprinkle with sliced almonds or grated chocolate.
VARIATION
For a chocolate banana trifle, use chocolate spread instead of raspberry jam on the trifle sponges. Substitute 1 or 2 sliced bananas for the raspberries. When making the custard, add 200g (7oz) of dark chocolate, broken into pieces, after whisking the hot milk into the eggs. The chocolate will melt into the custard while it is stirred over the bain-marie.