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Trifle Recipe: A Classic British Sherry Trifle for Christmas

Classic Sherry Trifle

A traditional British trifle with sherry-soaked sponge, raspberries, jelly, custard, whipped cream and toasted almonds.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 300 g trifle sponges or Madeira cake
  • 100 ml cream sherry or fruit juice
  • 400 g raspberries fresh or frozen and thawed
  • 135 g raspberry jelly 1 packet, made up according to the packet and cooled
  • 500 ml thick custard homemade or good-quality ready-made
  • 300 ml double cream
  • 1 tbsp icing sugar
  • 30 g flaked almonds toasted

Method
 

  1. Tear the sponges into pieces and arrange them over the base of a large glass bowl. Sprinkle with the sherry.
  2. Scatter the raspberries over the sponge.
  3. Make up the jelly following the packet instructions, allow to cool, then pour over the fruit. Chill for 2 to 3 hours until set.
  4. Spoon the cold custard over the set jelly and smooth the top. Chill for at least 1 hour.
  5. Whip the cream with the icing sugar until it holds soft peaks. Spoon over the custard.
  6. Scatter with the toasted almonds and serve chilled.