Traditional Sherry Trifle

Great Britain

Preparation info
  • Serves

    10 to 12

    • Difficulty


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

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


  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