Boozy English Trifle

Boozy English Trifle

Boozy English Trifle

Ingredients

For the trifle:
1 small madeira cake, sliced
75ml rich cream sherry
275ml single cream
¼ tsp gelatine crystals
4 egg yolks
25g caster sugar
1 tsp vanilla essence
3tbsp apricot jam
½ tin apricots, pureed
 
For the topping:
275ml double cream
75ml rich cream sherry
25g caster sugar
Juice and rind of 1 orange

Method

Place the sliced Madeira cake across the base of a glass bowl. Drizzle with the sherry.
 
Place the cream and the gelatine crystals in a gourmet steel saucepan and whisk over a medium heat until blended.

In a bowl, cream the egg yolks and the sugar with the vanilla essence then and pour the cream mixture over. Mix well then return to the pan on a low heat and stir until the mixture thickens slightly. Put this to one side and allow to cool.
 
In a large bowl whisk together the double cream, sherry, caster sugar and the orange juice and zest until stiff.
 
Finally assemble the trifle. Cover the cake with the cooled apricot puree then layer on the cooled custard. Top with the double cream mixture and serve.

Recipe from Pro Cook

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