Sherry Trifle
Sponge soaked in real sherry, layered with homemade custard, fruit, and whipped cream in a clear glass bowl — a dish documented since 1596, where the sherry soak is the one element that can't be skipped or swapped for juice.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten, Tree Nut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 sponge cake, cubed
- 1/2 cup sherry
- 2 cups mixed berries
- 1/4 cup fruit jam
- 2 cups milk
- 4 egg yolks
- 1/3 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 1/2 cups heavy cream, whipped
- Toasted almonds, for garnish
Steps
- Arrange the sponge cubes in the bottom of a large glass bowl and drizzle generously with the sherry.
- Spread the jam over the sponge and scatter the berries on top.
- Warm the milk in a saucepan. Whisk the egg yolks, sugar, and cornstarch together, then slowly whisk in the warm milk.
- Return the mixture to the pot and cook over low heat, stirring constantly, until thickened into a custard. Stir in the vanilla.
- Pour the warm custard over the fruit layer and let cool, then refrigerate until fully set, at least 2 hours.
- Top with the whipped cream and scatter with toasted almonds just before serving.