Sherry Trifle Recipe
Classic Sherry Trifle is the perfect centerpiece for your holiday table or for any special occasion.
servings
Ingredients
Ladyfingers
- 6 large egg whites (room temperature)
- 3 oz confectioner sugar (½ cup + 2 Tbsp)
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 3 ½ oz all purpose flour (⅔ cup, see note)
Custard
- 24 oz whole milk (3 cups)
- 4 large eggs
- 3 large egg yolk
- 4 oz granulated sugar (½ cup)
- 1 tablespoon vanilla extract
Assembly
- 6 oz seedless raspberry preserves
- 6 oz sherry wine (¾ cup)
- 16 oz heavy cream (2 cups)
- 1 oz confectioner sugar (¼ cup)
- 1 tablespoon vanilla extract
Instructions
Ladyfingers
- Line 2 half sheet pans with parchment paper. Preheat the oven to 300 °F.
- Whip 6 large egg whites to soft peak. With the mixer running on low speed, whisk in 3 oz confectioner sugar.
- Whip the whites to full peak. Gently whisk in 4 large egg yolks and 2 teaspoons vanilla extract. Sift 3 ½ oz all purpose flour over the batter and gently fold it in.
- Transfer the batter to a piping bag fitted with a large plan tip. 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.
Custard
- Heat 24 oz whole milk in a saucepan until scalding hot, but not boiling.
- While the milk is heating, whisk together 4 large eggs, 3 large egg yolk, 4 oz granulated sugar and 1 tablespoon vanilla extract in a large mixing bowl.
- Whisk the scalding milk into the egg mixture then return the mixture to the saucepan. Cook over medium/low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon. Pour the custard into a clean bowl, cover with plastic wrap and refrigerate until cold.
Assembly
- Spread raspberry preserves onto the flat side of ½ the ladyfingers. Sandwich with the remaining ladyfingers (you should have about 2 dozen sandwiches). Cut a ladyfinger sandwich in half, lengthwise. Stand the ladyfinger on end, with the cut side to the outside of a glass trifle bowl.
- Continue cutting and arranging the ladyfingers until the entire perimeter of the bowl is lined with a "striped" pattern. Use half of the remaining uncut cookies to the line bottom of the bowl. You can break them up to fit pieces into any gaps between the cookies.
- Sprinkle a ½ cup of the sherry over the cookies on the bottom and sides of the bowl. Pour half of the custard into the bowl. Arrange the remaining cookies over the custard and sprinkle with the remaining sherry. Pour the other half the custard into the bowl.
- Whip 16 oz heavy cream with 1 oz confectioner sugar and 1 tablespoon vanilla extract. Drop dollops of cream over the custard, reserving a little to pipe a decorative border, if you'd like. Smooth the cream to an even layer and use remaining cream to pipe a decorative border. Decorate with fresh fruit or, for the holidays, holly berries and leaves made from marzipan.
- Refrigerate at least 6 hours (preferably overnight) before serving.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
This recipe makes a large trifle. I have a large, 12 cup, trifle bowl. You can halve the recipe for a smaller bowl.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!