In the UK I always used ratafias in the base, but I can’t find them easily in Spain, so I tend to add more trifle sponges. If you want to try making them yourself, you can try this recipe for “Macaroons“.
Serves 6-8

Preparation time:  45 mins

6 trifle sponge cakes (bizcochos de soletilla)
Raspberry or strawberry jam (mermelada de frambuesa o fresa)
100g ratafias/macarroons flavoured with almonds (mostachón de almendras)
50-100ml sweet sherry (Bristol Cream – I used Pedro Jiménez) – jeréz dulce

For the custard (crema inglesa):
6 egg yolks (6 yemas)
40g castor sugar (40g azúcar fino)
3 level tsps cornflour (3 cuchs. café rasas de maizena)
600 ml double cream (or half milk half cream) – 600 ml nata espesa, o mitad nata mitad leche
Few drops vanilla essence (unas gotas esencia de vainilla)

Fresh strawberries or raspberries (as many as you like) – fresas o frambuesas frescas (las que quieras)
Whipped cream (I sometimes use the spray can type) – nata para montar
Slithered almonds for serving, optional (láminas de almendras para servir, opcional)

Split the sponge cakes and spread with jam.  Cut in pieces and polace in the base of a large, glass serving dish. Add the ratafias and pour over the sherry.  Set aside for 30 minutes to soak while preparing the custard.

Crack the egg yolks into a basin.  Add the sugar and cornflour.  Whisk thoroughly to blend the ingredients. Heat the cream in a saucepan until very hot, then draw off the heat and gradually stir into the egg mixture.  Blend well and then strain the custard back into the saucepan.  Replace over low heat and stir constantly until the custard thickens and coats the back of a spoon, but do not allow the custard to boil.  Draw off the heat, add the vanilla essence and allow to cool for a few moments.  Pour over the soaked sponge cakes, then cool completely and refrigerate until needed. Don’t cover the bowl whilst the custard is still warm, to avoid steam causing vapour to drip onto the custard.

Slice the strawberries or raspberries, place over the custard and top with whipped cream before serving.  Decorate with slithered almonds if you wish.

This was a real shame because it was literally taken from my hands, the whipped cream squirted all over the top, and was on the table before I could get a photo of the finished dish!  Needless to say, the whole lot disappeared in one sitting (of 6 people)!  The next time I make it, I’ll add the last photo!

You can use either strawberries or raspberries.


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