Strawberry Sherry Trifle
Credited to: Coeliac UK
Kcal: 693.0
Serves 8
20 mins prep
60 mins cooking time
Ingredients
- 100ml Sherry
- 1 punnet, fresh strawberries, chopped
- 1 packet strawberry jelly – prepared per pack instruction
- 600ml double cream
- 10g dark chocolate, grated
Sponge
- 3 medium eggs
- 100g caster sugar, plus extra for dusting
- 100g gluten free self raising flour
- 1 tbsp warm water
Custard
- 50g caster sugar
- 50g cornflour
- 1 tsp vanilla extract
- 2 large eggs, plus 1 egg yolk
- 300ml milk
- 300ml whipping cream
Method
To make the sponge
- Pre-heat the oven to 200°C/400°F/gas mark 6
- Line a Swiss roll tin, 22cmx32cm /81⁄2”x13” or similar, with baking parchment
- Use a mixer with a whisk attachment. Whisk the eggs and sugar together for several minutes to get a thick foam consistency. Now sieve the gluten free flour and gently fold in. Add one tablespoon of warm water, and again gently fold in
- Pour the mixture into the prepared tin and smooth it out. Bake for 10-12 minutes, or until just firm to the touch. Leave to cool, then cut in half. You only need half for one trifle so you can freeze half or spread it with jam and roll it into a Swiss roll.
To make the custard
- Put the caster sugar, cornflour and vanilla into a mixing bowl and add the eggs and egg yolk. Whisk with a hand whisk until smooth and blended
- Pour the milk and double cream into a pan and heat gently until hot, but do not boil. Pour this over the egg mixture and immediately whisk until blended. Wash the pan to remove any scum from the milk and pour the custard back into the clean pan
- Heat gently, stirring constantly until thickened, and whisk until the custard is thick and smooth. Pour into a jug and cover the surface of the custard with cling film to prevent a skin from forming. Set aside to cool.
To assemble the trifle
- Cut half of the sponge into fingers and place into the base of your 8 bowls. Place 1 tbsp of sherry on top of the sponge in the bowl. Add the chopped strawberries. Then pour over the jelly and leave it to set
- Then top with the prepared custard
- Lightly whip the cream to soft peaks, pipe or spoon on top of the custard layer then top with a sprinkling of grated chocolate.
Nutritional information per serving
Kcal
693
Fat
56g
Carbs
33g
Protein
11g
Fibre
1g
