This elegant Sherry Trifle is a quintessential British dessert that combines layers of sherry-soaked sponge cake, fresh raspberries, and bananas with a rich, homemade custard and whipped double cream. The result is a luxurious, creamy, and slightly boozy treat that balances sweetness with the tartness of the berries. Perfect for afternoon tea, holiday gatherings, or as a special finish to a dinner party, this trifle brings together simple ingredients into a sophisticated presentation. The flaked almonds add a delightful crunch, contrasting with the smooth textures of the custard and cream. It&# 226;ÂÂs a comforting yet refined dish that showcases traditional flavors in a beautiful, shareable format.
Sherry Trifle
Description
This elegant Sherry Trifle is a quintessential British dessert that combines layers of sherry-soaked sponge cake, fresh raspberries, and bananas with a rich, homemade custard and whipped double cream. The result is a luxurious, creamy, and slightly boozy treat that balances sweetness with the tartness of the berries. Perfect for afternoon tea, holiday gatherings, or as a special finish to a dinner party, this trifle brings together simple ingredients into a sophisticated presentation. The flaked almonds add a delightful crunch, contrasting with the smooth textures of the custard and cream. It&# 226;ÂÂs a comforting yet refined dish that showcases traditional flavors in a beautiful, shareable format.Ingredients
Directions
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Break the sponge cakes into medium-sized pieces.
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Spread each piece of sponge cake with raspberry jam.
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Place the jam-covered sponge pieces in a large glass bowl or serving dish.
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Sprinkle the raspberries over the sponge cakes.
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Pour the sherry over the cakes and fruit until they are well saturated.
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Heat half of the double cream in a small saucepan over medium heat until hot but not boiling.
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In a separate bowl, whisk together the egg yolks, sugar, and cornflour until smooth.
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Slowly pour the hot cream into the egg yolk mixture, stirring constantly to temper the eggs.
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Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard.
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Remove from heat and allow the custard to cool completely.
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Slice the bananas and mix them with the remaining raspberries in the bowl with the sponge.
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Pour the cooled custard evenly over the fruit and sponge layers.
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Whip the remaining double cream until stiff peaks form.
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Spread the whipped cream evenly over the custard layer.
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Sprinkle the flaked almonds over the top for decoration.
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Cover the trifle and refrigerate for 3 to 4 hours before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 885.2kcal
- % Daily Value *
- Total Fat 68.4g106%
- Saturated Fat 28.3g142%
- Cholesterol 132.0mg44%
- Sodium 11.5mg1%
- Total Carbohydrate 57.8g20%
- Dietary Fiber 6.9g28%
- Sugars 30.3g
- Protein 15.6g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, use a high-quality sherry. You can adjust the amount of sherry to taste, adding more for a stronger boozy flavor.
If fresh raspberries are available, they work beautifully, but frozen raspberries are a convenient and cost-effective alternative.
Toast the flaked almonds briefly in a dry pan for a few minutes before sprinkling on top for enhanced nutty flavor and crunch.
This trifle is best served chilled. It can be made a day ahead and stored in the refrigerator.
For a non-alcoholic version, replace the sherry with orange juice or lemon juice.
Pair with a dessert wine such as Muscat for a complementary finish.
