Christmas Sherry Trifle

Trifle is a traditional English dessert, delicious, creamy, and long associated with Christmas. This is a special sherry trifle, as served up by Cook in the prologue.

You will need:

For the cream:

2 egg whites

3 oz caster sugar

1 pint of cream

½ pint sherry

For the custard:

1 pint full-fat milk

1 tbsp vanilla extract

4 egg yolks

1 oz caster sugar

2 tsp cornflour

For the trifle:

½ pint of sherry

10 small sponge cakes, or slices of sponge cake

Grated rind of a lemon

2 oz sliced almonds

3–4 tbsp raspberry or strawberry jam

Method:

1. First, make the cream. (If possible, do this the previous day.) Beat the egg whites in a large bowl, until stiff peaks form, then beat in the sugar, cream and sherry until smooth. Whip thoroughly.

2. Next, make the custard. Heat the milk and vanilla extract over a medium heat, stirring regularly, until it comes to the boil. Then set aside to cool for 15 minutes.

3. Mix the egg yolks, sugar and cornflour in a glass bowl until they form a smooth paste.

4. Slowly pour the milk into the paste, stirring until combined.

5. Sieve the mixture into a fresh saucepan, then simmer gently until the custard thickens. Then put aside to cool.

6. Place the sponge cakes at the bottom of a trifle dish, then pour the ½ pint sherry over them, adding more if necessary to ensure the sponge is well soaked.

7. Spread the lemon rind and almonds over the sponge, then add a layer of think raspberry jam.

8. Once the custard is cool, pour it over the sponge, then pile the whipped cream finally on top.

9. Enjoy!