Sherry Trifle Recipe

Traditional sherry trifle, you can use a day or so old sponge, that's what my grandmother used

200 g packet trifle sponge

1/4 cup raspberry or apricot jam

1/4 cup sherry

425 g can fruit salad

4 tablespoons Edmonds custard powder

3 tablespoons sugar

2 cups milk

2 egg whites

300 ml cream

1/2 teaspoon vanilla essence

1 tablespoon icing sugar

1/4 cup chopped nuts

Cut sponge in half horizontally

Spread cut surface with jam

Sandwich halves together

Cut into cubes then put into serving dish

Spoon sherry over sponge

Spoon fruit salad and juice evenly over sponge

Set aside

Combine custard powder and sugar in a bowl

Mix to a smooth paste with 1/2 cup of measured milk

In a saucepan heat remaining milk until almost boiling

Pour heated milk onto custard powder mixture, stirring constantly

Return mixture to saucepan and cook over a low heat, stirring constantly until mixture boils and thickens

Remove from heat

Cover and leave until cool

When custard has cooled, beat egg whites until stiff

Fold into custard

Pour custard over fruit salad in serving dish

Chill until set

Beat cream until thick

Stir in vanilla and icing sugar

Decorate trifle with cream and nuts

Serves 6