Frank's Recipes! Tipsy Christmas Trifle

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Tipsy Christmas Trifle

Makes 4 - 5 Servings.

The Frozen Mixed Summer Fruits:
Black Currants, Red Currants Raspberries Black Berries Goose Berries....and anything else you like to weigh up to lb together.

The Trifle Base
1 Packet of Trifle Sponges, or use any left over sponge cakes
1 lb of frozen summer fruits - you don't have to defrost them.
2 Banana's.
2 fl oz/55ml Sherry....you can use orange juice if preferred.

The Custard Sauce
10 fl oz/275 ml Double Cream
3 Egg Yolks
2oz/50g of Castor Sugar
1 level teaspoon cornflour.

The Decorative top
10fl oz/275ml Double cream
2 oz/50g flaked Almonds lighted toasted.

1 pretty glass dish. Medium sized.

Slice up or break the sponge up into pieces and spread a little raspberry jam on them and lay them on the bottom of your chosen dish.. Next put in the mixed summer fruits and spread them evenly over the sponges. Now pour over the Sherry or the Orange Juice. Now give everything a really good stir to mix them all up!

The Custard:
In a small saucepan, heat up the cream until it is hot, blend the Egg yolks with the sugar, and cornflour.. When the cream is hot, pour it into the egg mixture stirring all the time, and then return it to the saucepan, and keep on stirring it, over a low heat, until the custard is thick. Now remove it and allow it to cool slightly. Whilst this is cooling, slice the banana's and stir them into the other fruit and sponge mixture. Now pour in the custard, and stir it into the fruit mixture, it will go a pinkish colour because of the fruits. The extra sugar in the custard will sweeten the fruit a little. Now put this aside for one hour in the refrigerator to chill.

The Topping:
Just whip up the cream, until it is thick, and then spread this onto the top. Make a decorative pattern with a fork, and then spread on the almonds.....You could also put on some halved Glace' Cherries if you so wish. Return the trifle to the refrigerator for a further 2 - 3 hours.