Traditional Sherry Trifle

Sherry-soaked sponge, raspberries, vanilla custard and softly whipped cream, topped with toasted almonds.

TIME BREAKDOWN
Prep: 30 min
Cook: 20 min
Total: 50 minutes
Vegetarian
✅
Nuts
✅
Serves
8 people
Difficulty
Easy

Ingredients

  • 8 trifle sponges
  • 3 tbsp raspberry jam
  • 150ml medium sherry
  • 300g raspberries
  • 500ml whole milk
  • 4 egg yolks
  • 50g caster sugar
  • 25g cornflour
  • 1 tsp vanilla extract
  • 300ml double cream
  • 30g flaked almonds, toasted

Method

  1. Split the sponges, spread with jam and arrange in the base of a large glass bowl. Pour over the sherry and scatter over the raspberries.

  2. Heat the milk to just below boiling.

  3. Whisk the egg yolks, sugar, cornflour and vanilla, then pour in the hot milk, whisking.

  4. Return to the pan and stir over a low heat for 5 to 8 minutes until thick. Cool slightly, then pour over the sponge.

  5. Cover the surface with cling film and chill for at least 4 hours.

  6. Whip the cream to soft peaks, spoon over the custard and scatter over the toasted almonds.