Fruit Sherry Sweet Dish – Trifle

A round, half-height glass bowl with a diameter of about 40 cm is required.

The biscuit base is cut into large pieces and placed on the bottom of the baking dish.

Now the fruit salad is prepared and spread over the cut cake base. A little bit of fruit juice is put aside.

Then a good dash of sherry is added. If desired, it can also be Madeira or possibly cognac.

The dish should be left for a while so that the cake base can absorb the juices and the alcohol.

For the next layer, dissolve the gelatin in warm water and stir in a few tablespoons of fruit water. Set aside to cool.

The custard can then be prepared.

Heat the milk gently. Beat the eggs, separate. Add powdered sugar and vanilla essence to the egg yolks and beat heartily until the sugar is dissolved.

Whisk cornstarch dissolved in milk or water accurately with the warm milk (there should be no lumps form). Whisk until the liquid is creamy! Then combine milk and egg yolk mixture. The vanilla sauce is ready.

Pour the sauce, which has cooled in the meantime, over the fruit. Each layer must settle before adding the next one on top.

Next, whip the whipped cream and mix half with the vanilla sauce that has cooled in the meantime. Pour the finished vanilla whipped cream sauce over the G

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