Cooking time: 1 hour
Raspberries and peaches combined in a trifle with some fine Cream Sherry produces a retro dessert which is also elegant enough to suit today’s modern tastes.
Line a large glass trifle bowl with the cake; drizzle over the sherry making sure the cake soaks it up, then allow it to soak for 30 minutes before adding the fresh or frozen raspberries and peach slices, leaving some for decoration.
Make the custard according to the instructions on the tin, allow the custard to cool slightly then pour the custard over the cake and fruit. Set aside in a cool place until the custard is firm and cold. (Sprinkling caster sugar over the top of the custard stops a skin forming)
Pour the cream into a bowl, add the icing sugar and sherry, whip the cream until it holds soft peaks and then spoon the cream over the set and cold custard.
Decorate the trifle with small spoons of raspberry jam, fresh raspberries, peach slices and the amaretti biscuits. Cover with cling-film and refrigerate until you need to serve it.
The ideal temperature at which to serve a Cream is 12ºC. It may also be consumed as an aperitif, or as a cocktail served with ice and a slice of orange.
It is the ideal dessert wine; perfect to accompany fruit (melon, orange) pastries or ice-cream. It can also be paired very well with foie gras and blue cheeses.
Serve chilled, between 10 & 12º C.
Delicious with pastries and fruit, but also with the foie.
Serve in a white wine glass, or wide rimmed glass with ice.
