Classic Sherry Trifle

Layers of sponge, raspberries and jelly with real custard and softly whipped cream.

TIME BREAKDOWN
Prep: 30 min
Cook: 15 min
Total: 45 minutes
Vegetarian
❌
Nuts
✅
Serves
8 people
Difficulty
Easy

Ingredients

  • 300g trifle sponges or Madeira cake
  • 4 tbsp sweet sherry
  • 400g raspberries, fresh or frozen
  • 135g packet raspberry jelly
  • 500ml fresh custard
  • 300ml double cream
  • 1 tbsp icing sugar
  • Toasted flaked almonds, to decorate (optional)

Method

  1. Break the sponges into a large glass bowl and sprinkle with the sherry. Scatter over the raspberries.

  2. Make the jelly following the packet instructions, using 100ml less water. Cool until just cold but not set, then pour over the sponge. Chill for 2 hours until set.

  3. Spoon the cold custard over the jelly and smooth the top. Chill again for 1 hour.

  4. Whip the cream and icing sugar to soft peaks and spread over the custard.

  5. Decorate with almonds if using and keep chilled until serving.