Gingerbread and Sherry Trifle - Jamie Oliver
From Sainsbury's“This is pretty much an assembly job, but like a retro trifle, it pushes all the feel-good buttons.”
Serves: 10
Preparation time: 20 Minutes
Cooking time: 10 Minutes
Ingredients
1⁄3rd x 350g pack gingerbread dough by Sainsbury’s
½ x 200g pack Taste the Difference Italian Savoiardi sponge fingers
100ml sherry
8 clementines
1 x 600ml tub Sainsbury’s double cream
1 x 500ml tub Taste the Difference Madagascan vanilla custard
20g Taste the Difference 85% dark chocolate, shaved
Method
Bake the gingerbread dough according to pack instructions, then leave to cool.
Lay the sponge fingers along the bottom of a bowl, roughly 22cm in diameter, breaking up some to fill any gaps and cover the base. Pour the sherry all over.
Place the gingerbread in a resealable sandwich bag, bash with a rolling pin, then scatter over the sponge.
Zest and peel 4 clementines, then peel 4 more and cut all 8 into thin slices. Stand the slices around the inside of the bowl, laying any leftovers in the middle.
Whisk the cream into soft peaks with most of the clementine zest. Spoon one-third of the mixture into another bowl, then gently fold the custard through.
Spoon the mixture over the clementines, then top with the remaining cream. Sprinkle with the reserved clementine zest and chocolate shavings.
