Ingredients
1 litre fresh cream
1 litre milk
225g sugar
15 egg yolks
22g cornflour
1 lemon rind
vanilla essence
white sponge
raspberry jam
25ml sherry
250ml fresh cream

Method

In a saucepan, put together the cream, half the milk, sugar, yolks, vanilla essence and the lemon rind.

Meanwhile, dissolve the cornflour in the rest of the milk and set aside.
Bring the cream mixture to the boil, pour in the cornflour and mix well. Remove from heat and remove the lemon rind.

Spread the raspberry jam on the white sponge and repeat this twice as if you were doing a sandwich. Cut the sponge into cubes, put them in the glasses and soak with sherry.

Pour over the cream, filling two-thirds of the glasses. Then refrigerate them.

Finish off by whisking the fresh cream and decorating the sherry trifle to your liking.

Jimmy Aquilina is a Head Patisseur, Radisson Blu Resort & Spa, Golden Sands.

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