Dessert glasses 10cm (4") diameter x 4cm (1.5") deep
8tbspsweet sherry(use a sweet sherry like Pedro Ximenez or Moscatel)
4fresh figs(thinly sliced)
25gflaked almonds(lightly toasted)
Place the egg yolks, flours and sugar in a bowl and whisk until light, pale and fluffy.
Pour the milk and vanilla in a small saucepan and slowly heat to just under boiling. Do not allow the milk to boil!
Spoon a little of the warm milk into the eggs and fully incorporate, repeat this step again to allow the temperature of the egg mixture to come closer to that of the milk mixture, this will stop the eggs cooking too quickly and risk scrambling.
Now add the egg mixture back into the pan with the remainder of the milk and gently heat, whisking constantly until the mixture thickens, usually about 5 minutes. The mixture may go lumpy, do not worry, just remove from the heat and whisk vigorously to remove any lumps.
Once thickened, remove the custard from heat and place into a bowl. Cover the mixture with clingfilm, directly onto the top of the custard as this will stop a skin forming. Allow to cool completely before using.
This mixture will keep for 2 days in the refrigerator until needed.
Chop up the fresh figs and place them in a small saucepan along with the caster sugar. Cook over a low/medium heat for 20 minutes until the figs have broken down and the mixture has thickened and looks soft and sticky.
Take the compote off the heat and place the figs in a bowl and set aside to cool. Place the cooled compote into the fridge if not serving immediately.
Place 2 sponge fingers into each bowl and pour 1 tbsp of sherry over each sponge finger.
Next cut the fresh figs into thin slices and arrange these around the edge of the glass bowl.
Spoon the fig compote over the sponge fingers, dividing the compote equally between the 4 serving dishes.
Pour or spoon over the custard, dividing it between each of the 4 bowls. Allow the custard to run and fill in any gaps.
Meanwhile whip the whipping cream to a thick consistency and spoon in a layer over the custard.
Finally sprinkle some toasted almonds over the top of each dish and either serve immediately or pop into the fridge until ready to enjoy.
If you do not have time to make your own custard then you can substitute with a good quality, shop bought, vanilla custard.The best sherry to use in this dessert is a sweet sherry, Pedro Ximenez or a Moscatel are recommended. You can use a drier sherry like an Oloroso but this results in a far sharper, drier flavour to the finished dessert.The fragrance from using fresh figs in the compote really adds to the flavour of this dish. However, if you can't get fresh figs simply add some shop bought fig jam.If you would prefer, substitute the whipping cream for double cream instead. Just take care when whipping the cream not to make it too stiff, otherwise it will not spread over the trifle.
Individual Sherry Trifles
Amount Per Serving
Calories 931Calories from Fat 603
% Daily Value*
Saturated Fat 38g238%
Vitamin A 2765IU55%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Dessert
Cuisine : British, English
Keyword : Christmas, dinner party, easy desserts, english trifle, entertaining, layered dessert, traditional sherry trifle