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.
クリーム・シェリーの理想的な提供温度は 12º Cです。また、食前酒として、氷とオレンジのスライスを添えたカクテルのようなスタイルで飲むこともできます。
フルーツ（メロン、オレンジ）のペストリーやアイスクリームに理想的なデザートワインデス。また、フォアグラやブルーチーズとの相性も抜群です。
10 - 12º C で提供してください。
お菓子やフルーツはもちろん、フォアグラとあわせても美味しいです。
白ワインのグラスで、あるいは幅の広いグラスで、ロックで。
