Sarah Nelson’s Summer Sherry Trifle
Ingredients
Ingredients:
- Sarah Nelson’s Strawberry & Ginger Conserve
- Packet of trifle sponge fingers
- 200g strawberries, sliced
- Bag of Grasmere Gingerbread® Crumbs
- 2 tbsp sweet sherry
- 135g strawberry jelly
- 500g thick custard
- 150ml double cream
- 1 tsp sugar
- ½ tsp vanilla extract
Preparation
Method:
- Spread each sponge finger with some jam and place in the base of a glass bowl, jam side down, then brush with the sherry. Leave to soak for 5 minutes.
- Sprinkle with a hearty handful of Grasmere Gingerbread® Crumbs.
- Spread the sliced strawberries over the fingers.
- Make the jelly according to pack instructions, allow to cool slightly then pour over the sponges until covered.
- Once the jelly is set, cover with the custard.
- Whip the cream with the sugar and vanilla extract until thick, then spread over the custard layer.
- Liberally cover with Grasmere Gingerbread® Crumbs.
- Chill for at least 30 mins prior to serving.