Layered Dessert
A community recipe by PetronellNot tested or verified by Nigella.com
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Introduction
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Ingredients
Makes: 4 desserts
Metric
Cups
For the Chocolate Sponge
- 5 large eggs
- 250 millilitres sugar
- 5 millilitres vanilla essence
- 150 millilitres milk
- 125 grams butter (or margarine)
- 375 millilitres cake flour
- 15 millilitres baking powder
For the Layers
- 500 millilitres custard (ready prepared sort)
- 125 millilitres fresh cream (whipped)
- 60 millilitres sherry (sweet)
- dark chocolate (grated for garnish)
For the Chocolate Sponge
- 5 large eggs
- 8¾ fluid ounces sugar
- ⅕ fluid ounce vanilla essence
- 5¼ fluid ounces milk
- 4 ounces butter (or margarine)
- 13⅕ fluid ounces cake flour
- ½ fluid ounce baking powder
For the Layers
- 18 fluid ounces custard (ready prepared sort)
- 4½ fluid ounces fresh cream (whipped)
- 2 fluid ounces sherry (sweet)
- bittersweet chocolate (grated for garnish)
Method
Layered Dessert is a community recipe submitted by Petronell and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
- Whisk eggs and sugar together well until light and pale in color. Add the vanilla essence.
- Heat the milk and butter together and set aside.
- Sift the dry ingredients. Add the hot milk mixture and sifted ingredients to the whisked mixture. Fold in gently with a metal spoon.
- Spoon into two greased 20 cm cake tins. Bake in a preheated oven at 190°C for 20-25 minutes. Leave to cool.
- Crumble sponge and stack on base of four glasses. Sprinkle sherry over. Top with custard and cream on each.
- Garnish with grated chocolate and cherries, if preferred.
- Whisk eggs and sugar together well until light and pale in color. Add the vanilla essence.
- Heat the milk and butter together and set aside.
- Sift the dry ingredients. Add the hot milk mixture and sifted ingredients to the whisked mixture. Fold in gently with a metal spoon.
- Spoon into two greased 20 cm cake tins. Bake in a preheated oven at 190°C for 20-25 minutes. Leave to cool.
- Crumble sponge and stack on base of four glasses. Sprinkle sherry over. Top with custard and cream on each.
- Garnish with grated chocolate and cherries, if preferred.
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