Mixed berry sherry trifle

    Mixed berry sherry trifle

    (3)
    4saves
    1hr30min


    13 people made this

    About this recipe: Layers of sponge cake, sherry-soaked berries, whipped cream and toasted coconut make this elegant dessert easy to assemble.

    Ingredients
    Serves: 8 

    • 350g mixed frozen berries
    • 60ml sherry
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon grated lemon zest
    • 450ml whipping cream, chilled
    • 1 tablespoon caster sugar
    • 1 sponge cake
    • 40g toasted coconut

    Method
    Prep:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

    1. Combine the berries, sherry, lemon juice and lemon zest in a bowl; toss to blend. Set aside.
    2. Beat the cream in a large bowl until soft peaks form. Gradually beat in the sugar until stiff peaks form. Refrigerate cream until needed.
    3. Cut cake into slices or cubes about 5cm wide.
    4. Assemble the trifle by placing a layer of cake cubes in the bottom of a glass serving bowl. Spoon half the berry mixture with juice over the cake cubes. Cover with half of the whipped cream, and sprinkle over half of the toasted coconut. Repeat layering with the remaining cake, berries and juice, whipped cream and coconut. Refrigerate at least 1 hour before serving.
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    41

    This is so yummy! I made a few changes though...I didn't have cream sherry, so I omitted it, and I added some roughly chopped walnuts in the layers on top of the toasted coconut...it was so good, I have made it a couple of times...it is easy, quick, looks (and tastes) good.  -  07 Sep 2007  (Review from Allrecipes US | Canada)

    by
    13

    Super simple recipe to make. I buy fresh berries when they are in season and this is my go to recipe for them. I hardly ever remember to add the sherry though. Chill the mixing bowl before whipping the cream and it will go much faster!  -  21 Jun 2010  (Review from Allrecipes US | Canada)

    by
    1

    I scaled this down to 4 servings and made them into "mini" trifles. They turned out so cute, and they are delicious! I have never heard of cream sherry before, so I used a bit of regular sherry. I also had a small bit of strawberry sauce left in my fridge that I just tossed in with the berries to use it up. Nice summer dessert!  -  09 Jul 2014  (Review from Allrecipes US | Canada)

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