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Sherry Trifle

 

33

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

3 each egg yolks
*
1 pint double cream
*
1 ounce sugar
1 teaspoon cornstarch
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 to 4 hours before serving.

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 12632% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 88mg 4%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 9%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 7%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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