A Quick and Easy Version of a Traditional British Dessert
Sherry Trifle is a classic British dessert made with layers of sponge cake soaked in sherry, fruit, jelly, custard and whipped cream.
Served in a large glass bowl, its colourful layers make it a beautiful dessert for any occasion.
Finish with toasted flaked almonds and grated chocolate, or decorate with fresh fruit instead, if you prefer.
Ingredients
- Canned fruit – 1 large tin
Peaches work best, but mixed fruit is also suitable. - Small sponge cakes – 1 pack
Available in most supermarkets. You may not need the whole pack. - Strawberry or raspberry jelly – Enough to make 500 ml
- Cream Sherry – Approximately 150 ml
- Custard – 500 ml
Made using custard powder or prepared from scratch (see Sherry Trifle 1). - Double cream – 400 g
- Flaked almonds – 25 g
- Chocolate – 100 g
Dark chocolate (70% cocoa) or milk chocolate, according to preference.
Method
- Prepare the sponge layer
Cut the sponge cakes into small pieces and arrange them in the bottom of a large, deep glass serving bowl.
Depending on the size of the bowl, aim for a layer approximately 5–10 cm deep. The sponge should form a clearly visible layer.
- Soak the sponge with sherry
Pour the Cream Sherry evenly over the sponge pieces and allow it to soak in.
The sponge should be moist, but there should be no visible liquid remaining at the bottom of the bowl.
- Prepare the fruit and jelly
Drain the canned fruit, reserving the juice.
Prepare the jelly according to the packet instructions, but use only half the recommended amount of boiling water.
Stir until the jelly has completely dissolved, then add the reserved fruit juice to make up the required total quantity.
- Add the fruit and jelly
Arrange the fruit over the sherry-soaked sponge.
Allow the jelly mixture to cool completely before carefully pouring it over the fruit and sponge.
There should be a clearly defined layer of jelly above the sponge and fruit.
Place the bowl in the refrigerator until the jelly has fully set.
- Prepare the custard
Make the custard according to the packet instructions if using custard powder.
Alternatively, prepare fresh custard using the recipe inFor the Experienced Cook (will upload on 8th of November 2026).
Set aside to cool, covering the surface with greaseproof paper or cling film to prevent a skin from forming.
- Toast the almonds
Place the flaked almonds in a dry frying pan and toast gently until lightly golden.
Remove from the heat and set aside to cool.
- Grate the chocolate
Finely grate the chocolate.
You can use dark chocolate (70% cocoa) or milk chocolate, depending on your preference.
Set aside.
- Add the custard layer
Once the jelly has completely set, carefully spoon the cooled custard over it, creating an even layer.
Refrigerate until the layers are firm and well chilled, or leave overnight.
The trifle can be prepared up to this stage the day before and finished the following day.
- Whip the cream
Whip the cold double cream until it forms firm peaks.
Be careful not to overwhip.
Keep refrigerated until needed.
- Add the whipped cream
Spoon the whipped cream generously over the chilled custard.
Use a fork to create decorative peaks and swirls on the surface.
- Decorate and serve
Sprinkle the toasted flaked almonds and grated chocolate over the whipped cream.
Serve immediately, if possible.
Alternatively, the finished trifle can be refrigerated for up to an hour before serving.
Recipe courtesy of Anne Lancaster.
Serving Suggestions
Use a large serving spoon to ensure that each portion contains all the delicious layers: sherry-soaked sponge, fruit jelly, custard and whipped cream.
Enjoy the combination of rich Cream Sherry, fruity sweetness and smooth, velvety cream.
Recipe courtesy of Anne Lancaster.
Tomorrow marks the final day of International Sherry Week!
For those who would like to take their Sherry Trifle a step further, we'll be sharing a more elaborate version of this classic British dessert, courtesy of Anne Lancaster.
Don't miss it!
