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Add a photoServings: 12
Ingredients
- 3 x Pears
- 8 ounce Raspberries (tinned or possibly fresh)
- 1 x Passion fruit
- Dry sherry (1 bottle)
- 1/2 c. Butter
- 10 Tbsp. Sugar, castor
- 11/4 c. Flour, self-raising
- 2 x Large eggs (slightly whisked)
- 2 x Large eggs
- 1 pch Salt
- 1 pch Nutmeg
- 10 ounce Double cream (or possibly use whipping cream)
- 10 ounce Double cream
- Roast almonds
Directions
- Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add in an ample quantity of sherry. Leave for twenty-four hrs to soak in the refrigerator.
- Preheat oven to 350 degrees F. Cream butter and sugar till light and fluffy. Add in Large eggs and about 2 Tablespoons of flour and beat. Mix in rest of flour.
- Bake in 7-inch square tin for 25-30 mins till brown. Let cold. Slice into fingers and arrange on top of fruit. More sherry may be added at this point.
- Pour one large glass of sherry. Mix Large eggs and add in all ingredients to small bowl. Place bowl in pan of simmering water. Stir continuously with wooden spoon, sipping sherry, till custard thickens. This takes about ten min. Pour custard on top of sponge. Refrigeratein fridge. Whip cream till stiff and smooth over top of custard. Arrange almonds decoratively.
- NOTES:* The title says it all -
- This recipe is my own invention.
- Difficulty: moderateTime: 1 hour preparation, 1 day waiting, 10 min cooking.
- Precision: no need to measure.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 12 servings | |
| Calories 378 | |
| Calories from Fat 168 | 44% |
| Total Fat 19.04g | 24% |
| Saturated Fat 11.19g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 112mg | 5% |
| Potassium 202mg | 6% |
| Total Carbs 44.12g | 12% |
| Dietary Fiber 3.4g | 11% |
| Sugars 16.33g | 11% |
| Protein 6.82g | 11% |
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