Sherry Trifle with Macarons and Berries
Easy make-ahead sherry trifle with French macaron shells, fresh berries, thick vanilla custard and whipped cream. A light, gluten-free French twist on classic British trifle and a delicious way to use cracked or overbaked macarons.
Equipment
Ingredients
- 120 g macaron shells (about 30)
- 300 g (10oz) fresh raspberries, strawberries & blueberries
- 60 ml (2½ fl oz) medium-dry sherry
Custard
- 150 ml (5½ fl oz) whole milk
- 2 egg yolks
- ½ teaspoon vanilla powder or extract
- 15 g (1 tbsp) caster sugar (or granulated)
- 10 g (2 tsp) cornflour
Vanilla Whipped Cream:
- 200 ml (7 fl oz) whipping or heavy cream chilled (at least 30% fat)
- ½ teaspoon vanilla powder or extract
Instructions
Make the Custard
- Whisk the egg yolks, sugar and cornflour together until smooth.Heat the milk with the vanilla until steaming but not boiling. Gradually pour the hot milk over the yolk mixture, whisking continuously.Return everything to the saucepan and cook gently, stirring constantly, until the custard thickens and just begins to bubble.Remove immediately from the heat and strain through a fine sieve into a clean bowl. Cover the surface and leave to cool, then chill for about 30 minutes and chill a large bowl in the fridge or freezer for the Chantilly cream.
Soak the macarons
- Place the macaron shells in a large glass bowl. Blend or mash about half of the berries (125g) with the sherry leaving a little texture. Pour the berry-sherry mixture over the macaron shells and leave about 10 minutes to soak then layer a few more berries on top.
Make the Whipped Cream
- Whisk the chilled cream until soft peaks form. Add the vanilla and continue whisking just until the cream holds its shape. Don’t overwhip.
Assemble the Trifle
- Spread the completely cooled custard over the berry-soaked macarons. Top with the whipped cream. Chill for at least 1 hour.Just before serving, decorate with the remaining berries.
Notes
Serves 5 generously or 6 comfortably.
Custard: Follow the instructions how to make a French crème anglaise by whisking in the cornflour into the egg yolks and sugar until smooth then follow the rest of the method as in the recipe. Adding the cornflour will thicken it to the consistency for a traditional trifle. Strain the custard after cooking for the smoothest texture and avoid overheating it.
Macaron shells: Use 120g unfilled macaron shells, approximately 30 standard shells. Weight is more reliable than counting. Cracked, wonky or slightly overbaked shells are perfect for this recipe.
Frozen shells: Defrost unfilled macaron shells uncovered at room temperature for about 1 hour before assembling the trifle.
Make ahead: The custard can be made the day before. Assemble the trifle a few hours before serving and add the final berry decoration shortly before serving.
French flag: Decorate with blueberries, whipped cream and raspberries/strawberries for Bastille Day or any red, white and blue celebration.
Gluten-free: Macarons are naturally made without wheat flour, but check all ingredients or bought shells if cooking for someone who requires strict gluten-free food.
Nutrition
Calories: 338kcalCarbohydrates: 36gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 127mgSodium: 94mgPotassium: 132mgFiber: 2gSugar: 28gVitamin A: 768IUVitamin C: 2mgCalcium: 79mgIron: 1mg
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