If you're making this for the Pistachio Rhubarb Trifle, don't be tempted to use a dark dry Sherry for the syrup or topping
— it will muddy the beautiful green-gold color of the cake and tint the cream topping brown.
Ingredients
1/2 cup water
1/2 cup sugar
6 tablespoons light Fino Sherry
Preparation
Bring water, sugar, and Sherry to a boil in a small heavy saucepan, stirring until sugar is dissolved, then boil until reduced to about 3/4 cup, about 5 minutes. Cool syrup completely before using, about 1 hour.
Cooks' note:
Syrup can be made 1 week ahead and chilled in an airtight container.