Lennox Hastie’s incredible sherry trifle recipe is a festive showstopper
A traditional trifle would be incomplete without a generous splash of sweet sherry soaking the layers of sponge, custard and fruit. Sherry adds a boozy touch that brings this dessert to life.
As a child, I would rummage at the back of my grandparents’ drinks cabinet, intrigued by the collection of dusty bottles bearing elixirs from distant shores, fascinated by foreign sounding names such as Advocaat and Slivovitz; souvenirs from holidays past that had since been forgotten. Among them were several indigo bottles with the same label, Harveys Bristol Cream. I remember being puzzled as to who Harvey was (my Grandad’s name was Donald), the significance of Bristol, and why you would store cream anywhere other than in the fridge.
For many, the word “sherry” is still associated with great aunts, Christmas cake and a bygone age redolent of mahogany furniture, antique books and cut crystal decanters. But the days when Croft Original or Harveys Bristol Cream were the only sherries available are now behind us. From a bone-dry Fino to the opulent Pedro Ximénez, sherry offers an array of flavours and aromas waiting to be uncorked.
If you like this try: Lennox Hastie’s amazing honey cake
David Herbert’s mini strawberry trifles
A woefully underappreciated drink, there are many faces of sherry, each one a distinct expression of the Andalusian terroir. The beauty of sherry lies not only in its diversity but also in its versatility; it’s a chameleon that can pair very well with different foods. Fino, the colour of pale straw, shimmers with the savoury sapidity of salted almonds, while Amontillado, having spent time ageing in oak barrels, exudes notes of caramel, dried fruits and polished mahogany. Oloroso, in all its richness and depth, unfurls a tapestry of toasted hazelnuts, oak and leather-bound books. Palo Cortado strikes a perfect balance between the delicate and the robust. And Pedro Ximénez plays an opulent symphony of dried raisins and figs combined with overtones of treacle and dark chocolate, and just an whisper of smokiness.
But it’s not just about what’s in the glass; it’s also about what it can bring to your kitchen.
Desserts bask in the glory of sherry. A traditional trifle would be incomplete without a generous splash of sweet sherry soaking the layers of sponge, custard and fruit. Sherry adds a warming, boozy touch that brings the entire dessert to life.
Trifle is a classic British dessert, perfect for special occasions or a nostalgic treat. This recipe combines the sweet, tangy flavours of raspberries and peaches with the rich, boozy essence of sherry. I imagine even Dame Nellie Melba herself might have raised a glass to this!
Sherry trifle
Ingredients
- 200ml elderflower cordial
- 450ml water
- ½ vanilla pod, seeds scraped
- 4 yellow peaches
- 6 leaves gold gelatine
- 120g savoiardi biscuits
- 40ml Palo Cortado or Oloroso sherry
- 500g raspberries (4 punnets)
- 10g icing sugar
For the custard
- 1 litre milk
- ½ vanilla pod, seeds scraped
- 200g egg yolks (about 10-11)
- 200g caster sugar
- 70g cornflour
- 300ml double cream
- 20g roasted Marcona almonds
Method
- In a medium pan, combine the elderflower cordial, water and vanilla and bring to a gentle simmer. Add the peaches and poach gently for 10-12 minutes until the skins are easy to peel and the flesh is tender. While they are still warm, carefully remove the skins from the peaches before placing them back into the poaching liquid and allowing them to cool completely. Pass the poaching liquid through a sieve (it will now be fragrant with elderflower, peach and vanilla) into a clean pan and gently reheat until warm.
- Soften the gelatine leaves in a small bowl of cold water for 2 minutes. Once the gelatine has “bloomed”, squeeze the leaves to remove any excess water and add to the warm poaching liquid. Stir well until the gelatine has completely dissolved, before allowing to cool. Meanwhile, place the savoiardi biscuits in the bottom of a glass trifle dish. Drizzle the sherry over the biscuits. Halve the peaches and, removing the stones, cut each half into 4 pieces. Keeping 6-8 pieces for decoration, arrange the peach slices around the trifle bowl and on top of the biscuits. When the jelly liquid has cooled, pour half into the trifle bowl. Refrigerate the trifle bowl until the first layer of jelly sets. When the jelly is firm, add a layer of raspberries (approximately 250g-300g) followed by the remaining jelly liquid. The aim is to suspend the berries through the jelly. Place in the refrigerator for a further 2-3 hours to set.
- Meanwhile, prepare the custard. In a saucepan, heat the milk and vanilla pod over medium heat until it’s hot but not boiling. Remove from heat and set aside. In a separate bowl, whisk together the egg yolks, sugar and cornflour until well combined. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until it thickens into a custard. This should take about 5-7 minutes. Remove from heat, pass through a sieve and allow to cool.
- Blend 125g of the remaining raspberries with 10g icing sugar until smooth. Pass through a sieve and reserve.
- Once the custard has cooled, pour it over the layer of jelly and fruit.
- Whip the cream until it forms soft peaks. Carefully spread the cream over the custard layer, making sure to create an even surface. Decorate the top with the remaining slices of peach, raspberries, raspberry sauce, and Marcona almonds. Chill until required. Serves 6-8