Sherry Trifle

Sherry Trifle made with layers of delicate ladyfinger cookies, raspberry preserves, homemade vanilla custard, plenty of sherry-wine & mounds of vanilla whipped cream.

– eggs  – confectioner sugar  – vanilla extract – all purpose flour  – milk  – granulated sugar  – raspberry preserves – sherry wine – heavy cream

Ingredients

–Whip the whites. Whisk in the yolks   & vanilla. –Fold just until all the flour is    incorporated. Do not overmix.

–Pipe the cookies onto the prepared    baking sheet into 4″ long x 2″ wide    “fingers”. –Lightly sprinkle the tops of the    cookies with powdered sugar. –Bake until light brown and spongy    about 10-12 minutes. Cool    completely.

–Cook the custard over medium/low    heat until it is thick enough to coat   the back of a spoon. –Pour the custard into a clean bowl     and refrigerate until cold.

–Sandwich the ladyfingers with the   preserves. –Cut a ladyfinger sandwich in half,   lengthwise.

Layer the sherry-soaked ladyfingers & the custard into the bowl. Chill & top with whipped cream.

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