1/5 Photos of Traditional English Sherry Trifle - Strictly for the Grown Ups!
4 hrs 10 mins
French Tart's Note:
Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream, especially popular at Christmas time. (Forget about counting calories until the New Year!) A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge. It's really easy to make and the ingredients are usually arranged in layers with the fruit and sponge on the bottom, and the custard and cream on top. The best trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. If you can't drink alcohol, you can use fruit juice instead, the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called 'sherry trifle' or referred to as being 'High Church'!! We often had a sherry trifle for dessert or tea on a Sunday afternoon, it was a delicious end to a lazy and relaxing day!
My Private Note
Large T ...
Units: US | Metric
- 8 single trifle sponge cakes or 226.79-340.19 g stale sponge cakes
- 59.16 ml raspberry jam
- 88.74 ml sweet sherry
- 340.19 g frozen raspberries, partially thawed or 340.19 g fresh raspberries
- 113.39 g ratafia biscuits or 113.39 g amaretti or 113.39 g macaroons
- 473.19 ml milk
- 1 vanilla pod
- 4 egg yolks
- 14.79 ml caster sugar, plus a little
- caster sugar, for sprinkling
- 22.18 ml cornflour
- 1Split the sponges in half then spread each half thinly with raspberry jam.
- 2Sandwich each half back together and cut into quarters.
- 3Place in the base of three and a half pint (2 litre) glass trifle bowl.
- 4Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice.
- 5Roughly crush the ratafia biscuits and sprinkle over the raspberries.
- 6Chill for 3-4 hours.
- 7Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point.
- 8Transfer to a heatproof jug and leave to infuse for 10 minutes.
- 9Remove the vanilla pod from the milk.
- 10Place the egg yolks, cornflour and sugar in a bowl and whisk together.
- 11Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve.
- 12Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil.
- 13Cook gently for two minutes unit the custard is a thick pouring consistency.
- 14Quickly pour the custard into a cold bowl to prevent further cooking.
- 15Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming.
- 16Set aside and leave to cool.
- 17Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife.
- 18Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl.
- 19Whip the remaining cream until it holds it shape.
- 20Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries, silver dragees or raspberries.
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Nutritional Facts for Traditional English Sherry Trifle - Strictly for the Grown Ups!
Serving Size: 1 (160 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 400.5
- Calories from Fat 240
- Total Fat 26.7 g
- Saturated Fat 13.2 g
- Cholesterol 153.1 mg
- Sodium 137.1 mg
- Total Carbohydrate 33.1 g
- Dietary Fiber 3.1 g
- Sugars 16.4 g
- Protein 7.0 g
The following items or measurements are not included:
single trifle sponge cakes