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Cooking & Entertaining
> Desserts
 Sherry
Trifle
Ingredients:
200g plain sponge cake
2 tbsp. jam
200ml sherry
500ml thick custard
300ml cashew cream, unsweetened (recipe below)
caster sugar or icing sugar, to taste
Cashew Cream Ingredients:
200g cashews
800ml apple juice
2tbs sunflower oil
sugar to taste
vanilla essence to taste
Method:
1. Prepare Cashew Cream. Bring the cashews and
apple juice to the boil, then reduce heat and simmer until the
cashews soften (five to ten minutes). Cover, and leave to cool for
a couple of hours, or overnight.
Remove the softened cashews with a slotted spoon, and liquidize
with the oil, and as little of the apple juice as possible, adding
sugar and vanilla essence to taste.
2. Spread the sponge cake with jam, then cut into pieces and
arrange in the bottom of your serving dish. Pour on the sherry and
allow to soak for 10 minutes. Beat the custard, then pour over the
sponge cake.
3. Depending on the thickness of the cashew cream,
sweeten with either icing sugar, to thicken slightly, or with
caster sugar, to taste. Spread over the custard.
4. Chill until needed. May be decorated with
toasted almonds, grated chocolate, or glace cherries.
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