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Classic Sherry trifle

One of the most famous English desserts is the trifle. The classic version is called Sherry trifle, which was popular in England as early as the 19th century. The next classic sherry trifle is made with Madeira cake but you can use a Victoria sandwich too. Ideal for special occasions - such as Mother's Day, Valentine's Day, Anniversaries etc.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g Madeira cake
  • 3 Tbsp raspberry jam
  • 6 Tbsp sweet Sherry
  • 300 ml whipped cream or double cream
  • 300 g raspberries optional
  • For the custard:
  • 4 egg yolks
  • 100 g of sugar
  • 30 g flour or cornstarch
  • 500 ml milk
  • 1 vanilla pod cut in half, seeds scraped

Method
 

  1. Cut the cake in half (horizontally), then spread the jam on top of one half and cover with the other half. Slice the cake into into 2cm thick strips.
  2. Line a large glass bowl with half of the cake slices. Scatter 2 handful of raspberries on top (if used) then sprinkle 2 Tbsp sherry over them. Rest in the fridge whilst you make the custard.
  3. Heat the milk with 1 pinch of salt. When it reaches boiling point, pull it off the stove. Add the vanilla pod bits and the seeds, rest for 15 minutes.
  4. Whisk the egg yolks lightly with the sugar, then mix in the flour or cornstarch.
  5. Remove the vanilla pod bits from the milk, then heat it again to boiling point and pour over the egg mixture, stirring constantly. Pour this back into the pan and cook gently over low heat, stirring, until you get a thick cream which coats the back of a wooden spoon. Remove the pan from the stove, cover and let the custard cool.
  6. When the custard has completely cooled, pour half it over the lined cake slices.
  7. Add the remaining cake slices, raspberries, 2 Tbsp Sherry and the remaining custard.
  8. Beat the whipping cream and remaining sherry until light and fluffy.
  9. Spread or pipe the whipped cream over the top of the trifle, then cover and rest in the refrigerator for at least 3 hours, preferably overnight.
  10. Serve with fresh raspberries, glacé cherries or toasted almond flakes before serving.