Sherry Trifle

3 HRS 20 MIN Prep: 20 MIN Cook: 3 HRS

126 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	each	egg yolks
1	pint	double cream
1	ounce	sugar
1	teaspoon	corn flour
5	each	sponge cake	trifle
2	ounces	almonds	flaked, lightly toasted
1	x	raspberry jam
2	ounces	sherry
8	ounces	raspberries, frozen	or fresh
2	small	bananas

Directions

Break the sponge cakes into medium size pieces and spread each piece with jam.

Place in a large glass bowl and sprinkle over the raspberries.

Add the sherry until the cakes are saturated.

Make the custard: Heat half the cream in a small saucepan.

Blend the egg yolks, sugar and cornflour together in a basin and when the cream is hot pour over the mixture , stirring constantly.

Return to the pan and reheat gently until thick, then allow to cool.

Slice the bananas, mix in with the raspberries, and pour the custard over.

Whip up the remaining cream and spread over the custard.

Decorate with the flaked almonds.

Cover and chill for 3 - 4 hours before serving.

This is nice served with a good dessert wine, one of the Australian or Californian Muscats would be great.

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Nutrition Facts

Serving Size 80g

Amount per Serving

Calories 126 32% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 88mg	4%
Total Carbohydrate 21.0g	7%
Dietary Fiber 2.0g	9%
Sugars 13.0g
Protein 2.0g	5%

Vitamin A	1%		Vitamin C	7%
Calcium	3%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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