Homemade sweet sherry trifle this holiday season
Place the ladyfinger sponges in the base lining of a deep serving dish. Pour over sherry and cognac and let sit for 5 minutes so that the sponge soaks up the alcohol.
While the sherry and cognac juices are soaking in the ladyfinger sponge, put the jam and the fresh fruit in a bowl and warm in the microwave for about 45 seconds. Then, spoon the fruit mixture over the sponge ladyfingers. Set aside.
Use a saucepan and combine vanilla bean with 450ml of milk and bring to a boil over medium heat. While on the stovetop, in another medium bowl combine the remaining cold milk with the custard powder and sugar. Pour the boiling vanilla-milk over the medium bowl with the custard powder and whisk well until smooth.
Once all the lumps are gone, transfer back to the saucepan and simmer on low heat, continuously whisking for about four minutes. Turn off the heat and let sit to cool, or stick in the fridge to chill. Once the custard cools, spoon over the ladyfinger fruit jam base.
In a medium bowl, combine sherry, brandy, and lemon juice. Add the caster sugar and continuously stir until all the sugar dissolves. Add the double cream, a pinch of nutmeg, and using a wire whisk, whisk until the cream becomes stiff.
Spoon the syllabub over the trifle and stick in the fridge to chill for at least an hour (best if it stays in the fridge overnight).
Once ready to serve, garnish the Sherry trifle with flaked toasted almonds.
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