Traditional Sherry Trifle

Great Britain


Preparation info

  • Difficulty


  • Serves

    10 to 12

Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

This traditional sherry trifle recipe combines my favourite flavour combinations of raspberries and peaches. When combined in a trifle with cream sherry it’s retro enough to remind me of my childhood but is also elegant enough to work as an after-dinner dessert for today.



  • 150 g sponge cake or trifle sponge fingers
  • 150 ml cream sherry
  • 5 large fresh peaches, stoned, peeled and cut into slices (reserve some slices for the decoration)
  • 150 g fresh or frozen raspberries (reserve some for the decoration)
  • 4 tablespoons raspberry jam (plus some extra for the decoration)
  • 1 litre custard made with full fat milk and custard powder

Cream Topping

  • 500 ml double cream
  • 6 tablespoons icing sugar
  • 1 tablespoon cream sherry


  • 6 to 8 amaretti biscuits


  1. Line a large glass trifle bowl with the cake or sponge fingers. Drizzle over the sherry making sure the cake soaks it up, then allow it to soak for 30 minutes before adding the fresh or frozen raspberries and peach slices, leaving some for decoration.
  2. Make the custard according to the instructions on the tin, allow the custard to cool slightly then pour the custard over the cake and fruit. Set aside in a cool place until the custard is firm and cold. (Sprinkling caster sugar over the top of the custard stops a skin forming.)
  3. Pour the cream into a mixing bowl, add the icing sugar and sherry, whip the cream until it holds soft peaks and then spoon the cream over the set and cold custard.
  4. Decorate the trifle with small spoons of raspberry jam, fresh raspberries, peach slices and the amaretti biscuits. Cover with cling-film and refrigerate until you need to serve it.