Sherry Trifle
- 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
- 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.
raspberry gelatin, ladyfingers, jigger, berries, gelatin custard, heavy cream, cappuccino hazelnut syrup, fresh berries, sprinkles, mint leaves
Taken from www.foodnetwork.com/recipes/sherry-trifle-recipe.html (may not work)