Mendip's foray into the world of trifle sent a flash of nostalgia into my head. Did a bit of a large shop this morning, and included the makings for a traditional English trifle. Only exception was I couldn't get trifle sponges, but struck lucky with some Italian Tiramisu ones. Ingredient check:
Started by making the custard. Whilst heating cream in a saucepan, put the egg yolks, golden sugar, corn flour and vanilla essence in a bowl and whisked together.
When cream was hot, gradually added it to the bowl whilst still whisking.
The custard then when back into the saucepan and heated until thickened, again whisking all the time.
When thick and creamy, put into a jug, covered with cling film, and allowed to cool.
Time for the sponges. Spread a finger with raspberry jam and made a sandwich with another finger. Repeated five times.
The fingers were then cut into thirds and placed on their sides in the bottom of a large pyrex dish (don't have a proper trifle bowl).
Pricked the edges of the sponges with a fork, and slowly poured some dry sherry over them.
I've used frozen raspberries, defrosted and drained, which have been scattered over the sponges, and gently pushed down with a fork.
Then added some sliced banana.
Once the custard had cooled, this then poured over the top.
Finally, some whipping cream, severely whipped until stiff, then spread over the top. Some toasted almonds dispensed to add some more texture.
We'll see what it looks like later when we plate it up and delve into it.