Sherry trifle

Home cooks Patricia and Paul Walsh get generous with the sherry in this classic British pud of fresh custard, raspberries and sponge
Sherry trifle
  • Rating:
  • Effort: easy


For the custard

  • 250 ml double cream
  • 1 vanilla pod, split in half lengthways
  • 3 large egg yolks
  • 1 1/2 tsp cornflour
  • 2 tbsp golden caster sugar

For the trifle

  • 1 packets readymade trifle sponges, cut into pieces
  • about 4-6 tbsp seedless raspberry jam
  • a generous splashes sherry
  • 1 x 290 g can raspberries, drained, plus 1 punnet fresh raspberries (you can use all tinned or all fresh, depending on availability)
  • 2 tbsp toasted flaked almonds, to decorate
  • 250 ml double cream, lightly whipped


1. For the custard: heat the cream and vanilla pod together in a saucepan over a medium heat until almost boiling.

2. In a bowl, beat together the egg yolks, cornflour and sugar until smooth, thick and pale.

3. Remove the vanilla pod from the hot cream then gradually pour the hot cream onto the egg yolk mixture, whisking continuously, until well combined.

4. Pour this mixture back into the saucepan and return to a low heat, stirring constantly for about 5-10 minutes, or until thick enough to coat the back of a spoon.

5. Remove from the heat and transfer to a bowl. Cover with cling film to prevent a skin forming and set aside to cool.

6. For the trifle: spread the sponge pieces with the raspberry jam and arrange half of them in the bottom of a large glass serving bowl.

7. Cover the sponges with a generous splash of sherry then scatter over all of the tinned and half of the fresh raspberries.

8. Repeat with another layer of sponge, sherry and the remaining raspberries then pour over the cooled custard.

9. Spoon the cream over the custard, decorate with the almonds and serve.

Healthy tip: This dessert is one that should be eaten in small amounts and as an occasional treat. For more information on healthy eating see

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