Sherry Trifle

A traditional layered dessert with soaked sponge, biscuits, fresh berries, custard, and a creamy liqueur-infused syllabub topping.

Vegetarian Dessert Classic No-Bake Alcoholic

Estimated Nutrition

Calories

1040.8

kcal / serving

6245 kcal total

Carbs

82g

per serving

492.2 g total

Fat

70.4g

per serving

422.1 g total

Protein

14.8g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

packet

Trifle Sponges

broken into 5cm pieces

Caster Sugar

CondimentsSauces

tbsp

Jam

blackberry or raspberry

Dairy

600

Custard

ready-made

425

Double Cream

Fruits

450

Blackberry

450

Raspberry

piece

Lemon Juice

juice only

piece

Orange Rind

grated zest for garnish

Liquids

150

Sweet Sherry

for soaking the sponge

tbsp

Cognac

125

Sherry

for syllabub

tbsp

Brandy

NutsSeeds

Almond

toasted and flaked

piece

Nutmeg

freshly grated, pinch

Other

150

Amaretti Biscuits

or macaroons or ratafias

Method

Spoon 150ml of sherry and 1 tbsp of cognac over the base and let soak.

Warm the jam until runny and pour it over the soaked sponge and biscuits.

Layer the fresh berries and 85g of flaked almonds over the jam.

Garnish with orange zest and additional flaked almonds before serving.

Pour 600ml of ready-made custard over the fruit layer.

Place the sponge pieces and biscuits into the base of a deep glass dish.

Stir 125ml sherry, 2 tbsp brandy, lemon juice, and sugar together until dissolved.

Add the cream and nutmeg, then whisk until the mixture holds its shape.

Spoon the syllabub mixture over the trifle and chill, ideally overnight.