Recipe courtesy of Margaret Beegle
Sherry Trifle
- Level: Easy
- Yield: Serves 8 to 10
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 248
- Total Fat
- 18
- Saturated Fat
- 11
- Carbohydrates
- 17
- Dietary Fiber
- 4
- Sugar
- 10
- Protein
- 5
- Cholesterol
- 70
- Sodium
- 30
- Total: 1 hr 3 min
- Prep: 10 min
- Inactive: 3 min
- Cook: 50 min
Ingredients
1 (6-ounce package) raspberry gelatin, plus 1 (3-ounce) package raspberry gelatin
2 (3-ounce packages) soft ladyfingers
1 Jigger (1 1/2-ounces) good quality sherry
2 cups berries, raspberry, and blackberry mixed, fresh or frozen, thawed and well drained
1 (4 1/2-ounce package) gelatin custard
1 pint heavy cream
3 tablespoon cappuccino hazelnut syrup, or to taste
Whole Fresh berries, for garnish
Rainbow sprinkles, for garnish
Mint leaves, for garnish
Directions
- In trifle bowl or very large glass serving bowl, prepare both packages of gelatin as directed except omit 1/2 cup water. Place in refrigerator and cool, about 30 to 40 minutes.
- Sprinkle 1 jigger of sherry over ladyfingers. Arrange ladyfingers in the bowl containing the gelatin by covering the bottom and sides of the bowl. Refrigerate until firmly set.
- Arrange berries over gelatin and ladyfingers. Prepare the custard as directed. Cool custard until it is only slightly warm, approximately15 to 20 minutes.
- Gently cover the fruit; gelatin trifle, with custard; be careful not to crush the fruit. Refrigerate until cooled and set about 2 to 3 hours.
- Just before serving, whip heavy cream and syrup together into stiff peeks. Do not over sweeten, cream should be lightly flavored and rich. Layer whipped cream over top of trifle.
- Garnish with fresh fruit, sprinkles or mint leaves.
- Note: Keep refrigerated until ready to serve; the whipped cream will fall if not served soon. Also, if you use too much sherry, gelatin will not set.