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.Stir the sherry, 1 tbsp icing sugar and a pinch of nutmeg to-gether in a bowl until the sugar has dissolved.Taste for sweet-ness, adding a little more sugar if you wish.Divide evenlybetween small serving glasses.Softly whip the cream with the remaining icing sugar untiljust stiff, taking care not to over-whisk.Top each glass with afew generous spoonfuls of whipped cream, then chill in thefridge for at least an hour or overnight before serving, withsponge fingers or shortbreads for dipping.230/280Sherry trifleSERVES 8 101 good-quality ready-made jam-filled Swiss roll2-3 tbsp sweet sherry, to taste350g jar pitted morello cherries in syrup, drained300ml double cream, softly whipped1 tbsp icing sugar50g toasted pistachios, roughly choppedCUSTARD200ml double cream400ml whole milk80g caster sugar1 vanilla pod6 large egg yolks4 tsp cornflourA well-made sherry trifle is a guaranteed crowd pleaser.Thisis an easy version and we ve added some chopped pistachiosto give the trifle some crunch and a varied texture.To make itchild-friendly, you can leave out the sherry and replace thenuts with crushed amaretti or gingernut biscuits if you like.231/280First, make the custard.Put the cream, milk and 1 tbsp sugarinto a heavy-based saucepan and bring to a simmer.Split thevanilla pod lengthways and scrape out the seeds into a largebowl (see note).Add the egg yolks, remaining sugar and corn-flour, and whisk until pale and creamy.Gradually whisk thehot creamy milk into the yolk mixture.Rinse out the pan andwipe dry.Strain the mixture back into the pan and stir over a low heatwith a wooden spoon until it thickens enough to heavily coatthe back of the spoon.Take care not to overheat or it maycurdle.Pour the custard into a bowl and allow to cool, stirringevery so often to stop a skin forming.To assemble the trifle, cut the Swiss roll into 1-1.5cm slicesand arrange them over the base and a little way up the side ofa large glass serving bowl.Sprinkle with the sherry, then layermost of the cherries on top, reserving the rest.Pile the cooledcustard over the cherries.Whip the cream and icing sugar together in a bowl to softpeaks, then spoon over the custard.(The trifle can be pre-pared ahead to this stage, covered and kept chilled for up to 2days.)Just before serving, arrange the remaining cherries on top ofthe trifle and sprinkle over the chopped pistachios.NOTE: Don t discard the vanilla pod once you ve taken outthe seeds.Submerge it in a jar of caster sugar to make vanillasugar.232/280Gypsy tartSERVES 8300g shortcrust pastry (see page 248)30g white chocolate, chopped2 x 170g tins evaporated milk250g dark muscovado sugarTO SERVEcrème fraîche (optional)With its light, moussey, sugar-rich filling, this tart is sure toplease all those with a sweet tooth.Serve each slice with a dol-lop of crème fraîche, or tart soft fruit, to counteract the sweet-ness of the filling.Roll out the pastry on a lightly floured surface to a largeround, the thickness of a £1 coin.Use to line a 23-24cm roundtart tin, 2-2.5cm deep, with removable base, leaving some ex-cess pastry overhanging the rim.Rest in the fridge for 30minutes.Melt the chocolate in a bowl set over a pan of hotwater, then take off the heat and cool slightly.Preheat the oven to 190°C/Gas 5.Line the pastry with bakingpaper and dried or ceramic baking beans and bake  blind for233/28015 20 minutes until the sides are set and lightly golden.Re-move the paper and beans and return to the oven for another5 minutes.While still warm, cut off the excess pastry to levelwith the rim of the tin.Brush the base and sides with themelted chocolate and leave to cool and set.Turn the oven upto 200°C/Gas 6.For the filling, whisk the evaporated milk and sugar together,ideally using a free-standing electric mixer, to dissolve thesugar.Keep whisking until the mixture has thickened to afrothy, light consistency, the colour of a cappuccino [ Pobierz caÅ‚ość w formacie PDF ]