The Caterer

Sherry trifle from the Dorchester

11 September 2006
Sherry trifle from the Dorchester


(serves 8)

120g vanilla sponge diced
85ml sherry
14 amaretti biscuits
50g apricot jam
500g frozen blueberries
25ml water
10g sugar
7g cornflour
200g pastry cream
100g whipped cream


8 x ½ strawberries
75g whipped cream
25g roasted flaked almonds
10g icing sugar


Place the diced vanilla sponge in the bottom of an 8in glass bowl. Soak with sherry.

Place the amaretti biscuits on top of the sponge and brush with boiling apricot jam.

Boil the blueberries with a little water and sugar thicken with cornflour. Cook out for one minute.

Pour the blueberries on to the biscuits and allow to cool and set.

Place the pastry cream which has been mixed with whipped cream on top of the blueberries and spread evenly over the top.

Decorate with cream strawberries and roasted flaked almonds.

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