Olive Magazine
Sherry trifle in a glass bowl

Sherry trifle

Published: December 21, 2021 at 9:26 am
loading...
  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Serves 6

This easy trifle recipe has all the classic components - madeira cake, raspberry jam, double cream and a proper thick custard. Add a few tablespoons of sweet sherry and you have a gorgeous grown-up dessert, perfect for festive entertaining.

Nutrition:
NutrientUnit
kcal678
fat49.1g
saturates26.5g
carbs51.6g
fibre2g
protein8.2g
salt0.67g
Advertisement

Try this sherry trifle recipe, then check out our chocolate trifle, Christmas trifle, Baileys trifle and more Christmas dessert ideas.

Ingredients

  • 4 tbsp raspberry jam
  • 300g bar cake madeira or lemon cake, thickly sliced and halved
  • 300g raspberries, plus extra for decoration
  • 4-6 tbsp sweet sherry
  • 2 tbsp custard powder
  • 1 tbsp caster sugar
  • 500ml milk
  • 284ml pot and 142ml pot double cream
  • a handful flaked almonds, toasted

Method

  • STEP 1

    Spread a little jam on each slice of cake. Arrange on the bottom of a glass dish. Spoon over the raspberries and squish down a little with a fork then sprinkle over the sherry. Put the custard powder and sugar into a bowl and mix in 2 tbsp of the milk. Heat the rest of the milk then gradually pour over the powder, mixing all the time. Return to the pan and simmer for a few minutes until thickened.

  • STEP 2

    Leave custard to cool to room temperature then spoon over the raspberries. Chill for 30 minutes. Softly whip the cream and dollop over the custard. Scatter over the almonds and raspberries then chill for an hour before serving.

Check out our best

Gingerbread Trifle Recipe with Caramel
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content