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Layered Dessert

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: Makes 4 desserts, depending on

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
  • 8⅘ fluid ounce sugar
  • ⅙ fluid ounce vanilla essence
  • 5¼ fluid ounce milk
  • 4 ounces butter (or margarine)
  • 13⅙ fluid ounce cake flour
  • ½ fluid ounce baking powder

For the Layers

  • 17½ fluid ounce custard (ready prepared sort)
  • 4⅖ fluid ounce fresh cream (whipped)
  • 2⅛ fluid ounce 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.
  • Tell us what you think