Raspberry Sherry Custard Trifles

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Raspberry Sherry Custard Trifles
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1 hr
ready in 1 hr 25 min.
Ready in


For the cake
2 eggs
100 grams sugar
45 grams Pastry flour
1 teaspoon Baking powder
For the custard
1 Vanilla bean
100 grams sugar
1 teaspoon Cornmeal
4 egg yolks
2 eggs
420 milliliters milk
300 milliliters Whipped cream
1 Lime (zested)
For the filling
75 grams almond cookie
200 milliliters sherry
250 grams Raspberry jelly
300 grams Raspberries
For serving
250 milliliters Whipped cream
150 grams whole almonds
2 teaspoons sugar
8 Sparklers
How healthy are the main ingredients?
Whipped creamRaspberryWhipped creamalmondsugarsugar

Preparation steps


Preheat oven to 180°C (approximately 350°F).


For the cake, beat eggs and sugar until thick and creamy white. Sift flour gradually over over egg mixture and fold in with a whisk. Pour batter into a buttered and floured loaf pan and bake until golden brown, about 20 minutes. Let cake cool in pan.


For the custard, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Mix vanilla seeds, sugar and cornstarch in a large bowl and gradually stir in eggs and egg yolks. Heat milk, cream, lime zest and scraped vanilla bean in a saucepan and bring to a boil. Remove vanilla pod and slowly stir in egg mixture, stirring contantly. Return mixture to a boil, stirring constantly, and immediately remove from heat. Pour custard into a bowl, straining through a sieve if necessary. Beat custard over an ice-cold water bath until cooled.


Break cake into small pieces and line 8 small ramekins, making sure bottoms of ramekins are entirely covered. For the filling, crumble almond cookies, spread over cake layer and sprinkle with sherry. Heat raspberry jelly in a saucepan until melted, stir in raspberries and spread over cookie layer.


Divide custard among ramekins, smooth tops and refrigerate.


For serving, mix almonds with sugar and caramelize on top rack of preheated oven, watching carefully. Let almonds cool and chop coarsely.


Just before serving, beat cream until stiff and spread over trifles. Sprinkle almonds on trifles and serve with lit sparklers.