PEACH & SHERRY TRIFLE
This Peach & Sherry Trifle is a classic British dessert that's perfect for entertaining! Layers of sherry-soaked sponge cake, jam, sweet peaches, and a luxuriously creamy vanilla bean custard are finished with whipped cream and toasted almonds. It's an elegant and impressive dessert that tastes as good as it looks!
Equipment
Ingredients
For the Victoria sponge:
- 6 oz softened butter, room temperature
- 6 oz caster sugar
- 2 tsp vanilla extract
- 3 large eggs
- 6 oz self-raising flour
- 1 ½ Tbsp milk
For the Vanilla Bean custard:
- 10 fl oz cream
- 10 fl oz milk
- 1 vanilla bean
- 4 large egg yolks
- 1 large egg
- 2 oz caster sugar
- 1 ½ Tbsp cornflour (corn starch)
For assembly:
- 5 oz raspberry jam
- 1 x 450g can peaches in juice
- 8 fl oz sweet sherry
- 2 cups cream
- 1 oz flaked almonds (toasted)
Instructions
- For Victoria Sponge: Preheat the oven to 170°C (340°F). Grease and flour a 23cm (9 inch) spring-form cake tin.
- Place the butter, caster sugar and vanilla extract into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is pale and creamy. Add the eggs, one by one, beating well after each addition.
- Sift the flour over the mixture and add the milk. Mix on low speed until just combined. Use a spatula to scrape down the sides of the bowl. Continue mixing until the mixture is well combined (about 1 minute).
- Spoon the cake mixture into the prepared pan and bake in the centre of the oven for 25-35 minutes or until a skewer inserted comes out clean. Cool on a wire rack for 10 minutes before removing from the tin. Allow the cake to cool completely.
- For the Vanilla Bean Custard: In preparation, make an ice bath by putting ice cubes and a small amount of cold water into a large bowl and resting a smaller metal or glass bowl in the ice. Set a fine mesh strainer over the top.
- Place the cream and milk into a medium sized heavy-based saucepan over medium heat. Split the vanilla bean lengthways with a small sharp knife and use the back of the knife to scrape out the seeds. Add both the pods and the seeds to the cream and milk. Heat the cream and milk to just simmering.
- While the cream mixture is heating, whisk together the egg yolks, egg, caster sugar and cornflour in a large bowl, until the mixture is smooth and well combined. Once the cream mixture is hot, slowly pour it onto the egg mixture, whisking constantly. Pour the custard through a fine mesh sieve back into the pan. Return the saucepan to a low heat and gently cook the custard, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon (170-175°F or 77-80°C, if you’re using a thermometer). Do not boil or it will curdle.
- Once the custard is cooked, remove it from the heat and immediately strain the custard into the bowl set over ice. Whisk the custard until it’s cool. Cover with cling wrap and refrigerate.
- Assembly: Use a serrated knife to split the sponge in half horizontally. Spread one half with the raspberry jam and sandwich with the other half. Cut or break the sponge into 4cm (1 ½ inch) pieces.
- Drain the peaches and cut them into bite-sized chunks
- Place half the sponge pieces into a 2.5-3L glass serving bowl and sprinkle with half the sherry. Repeat with the remaining sponge pieces and sherry. Distribute the peaches evenly over the top.
- Spoon and spread the custard evenly over the peaches. Cover with cling wrap and refrigerate for at least 4-6 hours but preferably, overnight.
- When ready to serve, whip the cream until soft peaks form, then spoon over the Trifle. Sprinkle with the flaked almonds.
Nutrition
Calories: 1311kcalCarbohydrates: 82gProtein: 11gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 297mgSodium: 238mgPotassium: 729mgFiber: 1gSugar: 48gVitamin A: 1745IUVitamin C: 3mgCalcium: 160mgIron: 3mg
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