british, classics

sherry trifle


Scrumptious is the only word I can think of to describe a sherry trifle and decadently scrumptious it truly is. The history of the trifle goes back some 5 hundred years and it is still evolving with every chef trying to put their personal twist on it.


sherry trifle
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1 packet trifle sponge or tiramisu fingers
2 tablespoons raspberry jam
250 g raspberries puréed
150 g raspberries to garnish
250 ml sherry sweet
600 ml bakers custard see recipe
500 ml cream
  1. If you are using trifle sponges, cut them in half and spread them with jam. Place a layer of sponges or tiramisu fingers on the base of a large serving bowl and pour over the sherry.
  2. Cover the sponges with a layer of the puréed raspberries followed by a layer of custard.
  3. Place in the refrigerator for an hour or more or until you are ready to finish the top.
  4. Whip the cream and carefully spread it over the custard layer. Garnish the top with the remaining raspberries and (optional) some grated chocolate.
recipe notes:

Tip. You can replace the raspberry ingredients with strawberry, cherry or any other fruit of your choice and you can also assemble the trifle in individual glasses. If you are making a trifle for children, replace the sherry with raspberry juice.

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