Recipe – Individual Open Sherry Trifles

I do love a trifle, you only have to look at my trifle showstopper here! Here’s a different twist on the traditional trifle, with an open structure which is layered so it looks like a posh strawberry tart, but has all the elements and flavours of a normal trifle. Except for custard… you can always make some or buy a tin and include it on the side!

To make four, you will need:

  • Small punnet strawberries, try and get medium to large strawberries
  • 1 packet of strawberry jelly cubes
  • 1 lemon, with the zest removed and juice squeezed
  • 4 eggs
  • 120g and a tablespoon of caster sugar
  • 120g plain flour
  • 200ml double cream
  • 1 tablespoon sweet sherry

You need to make sure your kit all fits together correctly. You need a cookie cutter 10-11cm wide and four round flat-bottomed bowls that are slightly smaller than the cookie cutter. I use soup bowls:

You will also need an oven tray with shallow sides which is big enough to cut out four cookie-cutter sized holes.

Once you have this all together, make the jelly the night before.

Cut the strawberries in quarters length-ways so they look like tall skinny pyramids. Place them in the bowls so they look like a flower, with the outside of the strawberry facing down.

Make the jelly as the packet says and slowly pour it over the strawberries so they just start to float. You probably won’t use all the jelly.

If gaps appear in your strawberry ‘flower’, in fill these with an extra strawberry or two. Carefully place the bowls in the fridge to set.

When you’re ready, make the rest of the trifle. Start with the sponge. Pre-heat the oven to 180 degrees and line the baking tray with butter and greaseproof paper.

In an electric mixer, or with a hand whisk, beat the eggs and 120g sugar on a high speed for 8-10 minutes until the mixture is really thick and foamy. It shouldn’t easily drop from a spoon. Then, using a large spoon, gently fold in the flour and the lemon zest.

Pour this into the baking tray ensuring it’s quite even across the top and bake for 12 minutes until lightly golden and springy to the touch.

Turn the sponge out onto a cooling rack, keeping the baking paper attached. Let it cool completely.

When cool, cut out four sponge discs using the cookie cutter. Carefully peel away the paper from each sponge disc and place each one on a small plate with the crust upwards. Take the squeezed lemon juice and dab a few drops onto each sponge with your finger.

Take the jellies out of the fridge and cut around the sides with a sharp knife to break the seal. Stand a bowl in shallow boiling water for 30 seconds to loosen the base and tip the jelly onto one of the sponges. Repeat for the other three.

In a bowl, mix the cream with the sherry and the tablespoon of sugar, and using a hand whisk, beat until very stiff. Spoon a large dollop onto each jelly.

Return to the fridge or serve straightaway. You can decorate the top with sprinkles or even a wedge of strawberry.

You can make a gluten free alternative simply by swapping the plain flour for gluten free plain flour, it provides exactly the same result!

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