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The recipe for a good old-fashioned trifle has changed very little over the centuries. At one time the custard was topped with syllabub, and fruit has not always been included. It is a boozy dessert ideal for a Christmas party or part of your Christmas Day celebrations.
Ingredients
1 packet trifle lady fingers, broken into 2in pieces
5oz amaretti cookies or ratafias or Nilla wafers
5fl oz sweet sherry
1 tbsp cognac
4 tbsp blackberry or raspberry jam
1 lb. fresh blackberries
1 lb. fresh raspberries
3oz toasted flaked almonds
1 pint ready-made custard
For the syllabub topping
4fl oz sherry
2 tbsp brandy
Juice of 1 lemon
2oz sugar
15fl oz heavy whipping cream
Freshly grated nutmeg
To garnish
Grated zest of 2 oranges
3oz flaked almonds, toasted
Method
Lay the ladyfinger pieces and cookies/wafers in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.
Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard.
To make the syllabub topping, place the sherry, brandy, and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refrigerate.
Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.