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20 December 2012,01:32 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Cut the trifle sponges in half and spread with jam, then sandwich together. Arrange in the base of a glass serving dish.
  • Cover with ratafias and sprinkle with sherry. Coat the bananas in lemon juice.
  • Arrange the bananas and cherries on top of the ratafias.
  • Heat the milk in a medium saucepan until almost boiling.
  • In a large bowl, whisk together the eggs, lemon rind and sugar until pale, then pour on the hot milk, stirring continuously.
  • Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon.
  • Do not allow to boil. This takes about 20 minutes. Set aside to cool.
  • Pour the custard over the trifle and leave until cold.
  • Whip the cream until stiff and pipe on the top of the trifle and decorate with glace cherries and nuts.


  • 4 trifle sponges
  • 60 ml cherry jam
  • 15 ratafia biscuits
  • 60 ml sherry
  • 2 bananas, peeled and sliced grated rind and juice of Vi lemon
  • 250 grams  cherries, stoned
  • 450 ml  fresh milk
  • 3 eggs
  • 50 grams castor sugar
  • 150 ml fresh double cream
  • Glace cherries, to decorate
  • 25 grams chopped nuts, toasted, to decorate

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