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Layered Dessert

A community recipe by Petronell

Not tested or verified by Nigella.com

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Introduction

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Makes: 4 desserts

Metric U.S.

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.