Sherry Trifle

Everything, but EVERYTHING in England is class-related and anybody who says that isn't so anymore is an idiot. I remember when I first came across trifle. I liked it. When I said so to my dear motherly and very upper-class-conscious friend, I got the chilling reply: "Well, you won't be served trifle in THIS house." I ought to have known so. Even sweet sherry is (and I think rightfully so) beyond the pale, socially.
However, I still like Trifle, unsmart or not, and here is a recipe:
160g/ 6 oz Madeira, sponge or pound cake, halved and cut into thick slices or 160g packet trifle sponges, or sponge fingers
3 tbsp sweet sherry
1 x 135g Jello made up to one pint
300g/10 oz fresh strawberries or raspberries, or defrosted frozen ones plus a few extra for decoration.
500ml/ 2 cups thick home made custard following this recipe:

In a heavy bottomed saucepan place the milk and cream and one tsp of the sugar, bring to a gentle simmer, once simmering, turn the heat to its lowest. In a large heat proof bowl, place the sugar and the egg yolks and with a hand whisk, whisk until light, creamy and paler in colour. Slowly, whilst still whisking, pour the warmed milk into the egg mixture.
Strain the custard sauce through a fine sieve, back into the saucepan, add the seeds from the vanilla pod. Over a low heat, stir constantly and gradually the custard will thicken. Do not speed this process up or you run the risk of the sauce curdling, and even worse burning. Finally, once thickened, remove from the heat and pass through a sieve again.

Line the bottom of the dish with the cake slices or trifle sponges. Sprinkle with the sherry and leave to soak for 5 minutes.
If using fresh strawberries, slice thickly (reserve a few for decoration), if using previously frozen leave whole. Otherwise, lay the fruit evenly over the cake. Press lightly with a fork to release the juices.
Pour over the liquid jelly making sure it covers the sponge. Place the dish into the refrigerator and leave until the jelly is set.
Once set, spoon over the custard, again in a thick layer.
Finally, finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
Decorate with strawberry slices or raspberries.
500ml/ 2 cups double or whipping cream, softly whipped
Sprinkle with the sherry and leave to soak for 5 minutes.
If using fresh strawberries, slice thickly (reserve a few for decoration), if using previously frozen leave whole. Otherwise, lay the fruit evenly over the cake. Press lightly with a fork to release the juices.
Pour over the liquid jelly making sure it covers the sponge. Place the dish into the refrigerator and leave until the jelly is set.
Once set, spoon over the custard, again in a thick layer.
Finally, finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
Decorate with strawberry slices or raspberries and toasted, flaked, almonds if using.

Man kann diesen wunderbaren englischen Nachtisch hier bei uns mit Zutaten aus dem Supermarkt grob nachmachen.
Eine große Glasschüssel mit Wiener Böden auslegen, diese leicht mit einem süßen Likör oder Süßwein befeuchten. Guten Vanillepudding (z.B. den von Dr. Oe.), Kirschkompott oder Rote Grütze und wieder alkoholisierte Wiener Böden in Schichten einfüllen, bis die Schüssel voll ist. Mit Schlagsahne garnieren.