Sherry Trifle

Ingredients

• •1 package sponge cake or ladyfinger biscuits
• •150 ml dry sherry
• •300 ml whole milk
• •300 ml heavy cream
• •4 egg yolks
• •2 tablespoons caster sugar
• •2 tablespoons cornstarch
• •1 teaspoon vanilla extract
• •6 tablespoons raspberry jam
• •2 tablespoons toasted flaked almonds
• •1 fresh cherry for garnish

Directions

1. 1Cut the sponge cake into cubes and layer in the bottom of a large glass bowl, then drizzle generously with sherry and let it soak.
2. 2Spread the raspberry jam over the soaked cake layer.
3. 3Heat the milk in a saucepan and whisk together egg yolks, sugar, and cornstarch in a bowl, then slowly add hot milk while whisking constantly.
4. 4Return the mixture to the pan and cook over medium heat, stirring continuously until thickened into custard, then stir in vanilla extract and let cool.
5. 5Pour the cooled custard over the jam and cake layer.
6. 6Whip the heavy cream until stiff peaks form and spread or pipe over the custard layer.
7. 7Garnish the top with toasted flaked almonds and a cherry, then chill until ready to serve.

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