International Sherry Week 2026 has reached its final day!
To mark the occasion, we're delighted to share a traditional Sherry Trifle recipe created by Anne Lancaster.
Unlike the easy version we introduced yesterday, this more elaborate recipe involves preparing the fruit compote and custard from scratch. The result is a classic British dessert that brings together the rich flavours of sherry and beautifully layered ingredients.
For those who enjoy taking their time in the kitchen, this is a wonderfully rewarding dessert to make.
Sherry Trifle
For the Experienced Cook — A Traditional British Dessert Made from Scratch
This traditional Sherry Trifle is made by layering sherry-soaked sponge cakes with a gently simmered dried fruit compote and homemade custard.
The sweet-tart flavours of apricots and cranberries complement the rich aroma of sherry, creating a dessert with wonderful depth and character.
Presented in a large glass trifle bowl, the colourful layers are finished with whipped cream, toasted flaked almonds and fruit for an elegant presentation.
Ingredients
For the Fruit Compote
- Water – 600 ml
- Finely grated lemon zest – from 1 lemon
- Dried apricots (soft, ready-to-eat variety) – 250 g
- Sweetened dried cranberries or dried raspberries – 150 g
- Dried pineapple or canned peaches (drained and sliced) – 150 g
For the Homemade Custard
- Egg yolks – 3 (from large eggs)
- Cornflour – 35 g
- Caster sugar – 50 g
- Milk – 600 ml
- Single cream (approximately 18–20% fat) – 300 ml
For the Sponge Layer
- Trifle sponges – 16
- Apricot or peach jam – approximately ½ jar
- Ratafia biscuits – 20 (amaretti biscuits may be substituted if unavailable)
- Cream Sherry or Oloroso Sherry – 250 ml
For the Decoration
- Double cream (approximately 45–48% fat) – 600 ml
- Toasted flaked almonds – 50 g
- Apricots and cranberries reserved from the fruit compote, for decoration
Method
1. Prepare the Fruit Compote
Place 600 ml of water and the finely grated lemon zest in a large saucepan. Bring to the boil.
Reserve 2 apricots and 5 cranberries for decoration. Add the remaining apricots, cranberries and pineapple to the saucepan.
Bring back to the boil, then reduce the heat and simmer gently for approximately 40 minutes.
Remove from the heat and leave to cool for at least 4 hours, preferably overnight.
Once completely cool, separate the fruit from the syrup, reserving both. Do not discard the syrup.
2. Prepare the Homemade Custard
Place the egg yolks, cornflour and caster sugar in a large bowl. Whisk together until well combined.
Pour the milk and single cream into a separate saucepan and heat gently, without allowing the mixture to boil.
Gradually add the warm milk and cream mixture to the egg yolks, whisking thoroughly after each addition.
Once combined, return the mixture to the saucepan. Cook over medium heat, stirring continuously, until the custard thickens and just begins to bubble. Remove from the heat immediately.
Remove from the heat and cover the surface to prevent a skin from forming. Leave to cool.
3. Prepare the Sponge Layer
Cut the trifle sponges in half horizontally and spread generously with apricot or peach jam.
Sandwich the halves back together, with the jam on the inside.
Arrange the sponges closely together in the bottom of a large glass trifle bowl, approximately 3 litres in capacity.
Cut the sponges as necessary to fit the shape of the bowl, leaving as few gaps as possible.
Crumble the ratafia biscuits over the sponge layer.
4. Soak the Sponge with Sherry
Mix 250 ml of the reserved fruit syrup with 250 ml of Cream Sherry or Oloroso Sherry.
Pour the mixture evenly over the sponge cakes and crumbled biscuits, ensuring that all the sponge is thoroughly soaked.
Gently press down with the back of a spoon to level the surface.
5. Add the Fruit and Custard Layers
Spread the softened fruit from the compote evenly over the sherry-soaked sponge layer.
Carefully pour the cooled homemade custard over the fruit and smooth the surface.
Cover and allow to cool completely before transferring to the refrigerator. Chill thoroughly to help the layers set.
6. Decorate with Cream and Fruit
Whip the double cream until it is soft and holds its shape. Avoid overwhipping; the cream should remain smooth and fluffy.
Transfer half of the whipped cream to a piping bag fitted with a round nozzle.
Gently spread the remaining cream over the chilled custard.
Sprinkle the toasted flaked almonds over the cream.
Using the piping bag, pipe rounded swirls of cream around the edge of the trifle bowl.
Cut the 2 reserved apricots in half, then slice them thinly.
Cut each of the 5 reserved cranberries into three pieces.
Arrange the apricot slices and cranberry pieces on top of the piped cream, using one piece of each for decoration.
Finishing and Storage
Once decorated, cover the trifle with cling film and refrigerate until ready to serve. The trifle can be prepared up to two days in advance, provided it is kept properly refrigerated.
Serving Suggestions
Use a large serving spoon to ensure that each portion includes all the layers: sherry-soaked sponge, fruit compote, homemade custard and whipped cream.
Enjoy the balance of sweet and tangy fruit, the rich aroma of sherry and the smooth, velvety custard that make this traditional British dessert so special.
Recipe courtesy of Anne Lancaster.
