Name: Raspberry Sherry Trifle with Custard Buttercream
Total time: 2 h
Yield: 8
Ingredients: 28 ladyfingers; 1 jar raspberry jam; 150 g fresh raspberries; 200 g unsalted butter, very soft; 400 ml ready made custard room temperature; 3 tbsp icing sugar (just for the buttercream); 300 ml fresh cream (for whipping); 200 g toasted almond flakes; 250 ml white dry sherry; 70 ml water; Juice of 1 lemon; 3 tbsp icing sugar (for the sherry mixture)

Method

18 steps

Whip the soft butter for about 10 minutes until very light and fluffy.
Add the icing sugar and keep whipping until it dissolves.
Add the custard gradually, in 3 parts.
Pour in the first part and mix briefly, just until smooth.
Add the second part and mix briefly again.
Add the final part and stop mixing as soon as the buttercream looks silky and smooth.
Mix together the sherry, water, lemon juice, and icing sugar until the sugar dissolves.
Dip the ladyfingers in the sherry mixture and arrange them on the bottom of a 17 cm × 30 cm glass container.
Mix raspberry jam with fresh raspberries.
Spread half of this mixture over the ladyfingers.
Add a layer of custard buttercream.
Dip remaining ladyfingers and place them on top.
Spread remaining raspberry mixture.
Spread remaining buttercream over the top.
Dip ladyfingers and place them on top of the buttercream.
Whip the fresh cream and spread it over the top.
Finish with toasted almond flakes.
Refrigerate for at least 2 hours, or overnight.