Traditional sherry trifle

Traditional sherry trifle


6 people made this

About this recipe: Lighter than a trifle made with jelly, this traditional trifle is delicious and makes a perfect dessert any time of the year.

Peggy Potter

Serves: 6 

  • 6 small trifle sponge cakes
  • Strawberry jam
  • 60g Italian ratafia or amaretti biscuits, crushed
  • 5 tablespoons sherry
  • 8 maraschino cherries
  • 1 tablespoon juice from maraschino cherry jar
  • 2 eggs, yolks and whites separated
  • 30g caster sugar
  • 235ml milk
  • 235ml double cream
  • 1 tablespoon flaked almonds, lightly toasted

Prep:10min  ›  Cook:10min  ›  Extra time:1hr setting  ›  Ready in:1hr20min 

  1. Split the sponge cakes in half and sandwich them together with jam. Arrange in the base of a 2-pint serving dish and sprinkle with the crushed biscuits. Sprinkle sherry, chopped cherries and cherry juice over sponge cakes.
  2. Blend together egg yolks and sugar in a bowl. Warm the milk in a saucepan, then pour it on the egg mixture. Stir well, return the custard to the pan and cook over low heat (do not allow to simmer or it will curdle). When it is thick enough to coat the back of a spoon, remove from heat. Strain custard over sponge cakes and leave to set.
  3. Just before serving, whip cream with egg whites until it forms soft peaks; spread over trifle. Sprinkle with almonds.

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