Drunken holiday trifle

    6 hours 20 min

    This makes a large trifle - enough for a 3 litre dish - use clear serving dishes so you can see the lovely layers! Adjust according to your needs. It can be modified for individual servings as well. It's best to partially prepare 1 to 2 days in advance. Letting the sponge soak up the sherry before serving, it makes a big difference and the trifle will be better for it.


    London, England, UK
    6 people made this

    Serves: 12 

    • 16 trifle sponges
    • 340g strawberry jam
    • 500ml cream sherry
    • 760g thawed frozen summer fruits (e.g raspberries, blackberries)
    • zest of 1 unwaxed orange
    • 25g caster sugar
    • 700g thick and creamy Madagascan vanilla custard
    • 500ml double cream
    • 50g unsalted pistachios, chopped
    • 1 tablespoon crystallised rose petals or violet petals

    Prep:20min  ›  Extra time:6hr resting  ›  Ready in:6hr20min 

    1. Split the trifle sponges in half and fill with jam like a sandwich. Squidge them into the base of a 3L glass trifle dish. Pour over all 500ml of cream sherry for the sponge to soak up.
    2. Tumble in all of the thawed summer fruits with just a little bit of the juice, maybe 2 to 3 tablespoons. Grate over the zest of the orange over the fruit and sprinkle the caster sugar over it. Pour the custard on top and spread evenly.
    3. Cover the dish with cling film and put into the fridge to let it sit for a minimum of half a day. But it's better to do it for 24 hours at least and can sit for up to 48.
    4. When you want to serve, make sure you remove trifle from the fridge and let out sit out for one hour.
    5. Whip the cream and spread on top after the hour has passed. Don't add any sugar to cream. Sprinkle pistachios and petals on top and serve.


    You can opt for fresh fruit - but then omit caster sugar.

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