Festive Sherry Trifle (English Trifle)
User Reviews
5
Festive Sherry Trifle (English Trifle)
Description
This Festive Sherry Trifle consists of layers starting with vanilla cake, which can be made from a boxed mix or plain Madeira sponge, trimmed to fit the serving bowl. A layer of fruit—fresh, frozen, or well-drained canned berries—is covered with prepared strawberry or raspberry jelly, then refrigerated until fully set, which usually takes six hours or more. The jelly layer holds the fruit in place and adds a sweet, slightly firm texture below the cake.
A rich custard or crème pâtissière is next, providing a smooth, creamy layer that contrasts with the jelly and cake. The top is finished with softly whipped cold cream, which adds lightness and balances the sweetness. Optional decorations like fresh raspberries and mini meringues can be added for texture and visual appeal. The sherry in the recipe adds a warm, subtle alcoholic note that enriches the flavor without overpowering it.
Preparation can be split over multiple days, with the cake baked and jelly set in advance for convenience. To avoid lumps or skin on the custard, cover with cling film and stir well before assembling. The whipped cream should be made just before serving for the best texture. Draining canned fruit prevents excess moisture that could sog the trifle layers.
Ingredients
- 1 box vanilla cake mix or 1-2 shop-bought, plain Madeira cake loaves, or sponge fingers
- 500 millilitre strawberry jelly you may need more, or less jelly, depending on the size of your trifle bowl, or raspberry jelly, prepared
- 375 millilitre mixed berries fresh or frozen
- 4 tablespoons strawberry jam 60ml, or raspberry jam
- 8 tablespoons sweet sherry 120ml
- 1000 millilitre custard shop-bought or homemade, aka crème pâtissière
- 500 millilitre cream fridge-cold, whipped to soft peaks, double
- 50 grams raspberries for decoration, can also use other fruits, fresh, optional
- meringue for decoration, mini, optional
Instructions
The cake
- Bake the box cake mix as directed on the package and let it cool fully. Select a baking tin that matches your trifle bowl's diameter, for example, if your trifle bowl is 20cm wide, go for a 20cm diameter cake tin. If needed, you can use a larger tin and then neatly trim the cake to fit.
The jelly layer
- Prepare the jelly according to the package instructions.
- Measure the fruit and pour it into the bottom of your trifle bowl.If you are using frozen berries, no need to defrost them first. If you are using canned fruit, be sure to drain them very well first.
- Pour the prepared jelly over the fruit up to the level you prefer for your trifle.
- Put the trifle bowl in the fridge for at least 6 hours to let the jelly completely set. Overnight is even better!
Prep the cake
- Gently trim off the slightly browned top of the cake (if you'd like) and then, with a gentle hand, slice the cake in half horizontally. If you want a thinner cake layer, you can trim off more from the top.
Build the trifle
- Gently place one of the cake layers on top of the set jelly and fruit layer.
- Spread the jam evenly over the layer, leaving a small margin around the edges. This will help keep the jam from oozing out too much when you add the top cake layer.
- Place the second cake layer on top of the jam-covered layer.
- Evenly spoon the sherry over the cake.
- Slowly pour or spoon the crème pâtissière or custard into the bowl. Be sure to leave enough space at the top to accommodate the cream layer.
- Spoon the cream on top of the crème pât or custard layer. For that dreamy, billowy look, take a generously large spoon and gently add the cream, one spoonful at a time, on top of the custard layer, building it up gradually as you go.
- Add the raspberries and mini meringues, or any toppings you prefer.
Notes
- Bake the cake, prepare jelly, and make custard a day before to ease assembly on serving day.
- Cover custard with cling film while cooling to prevent skin formation and stir before use for smooth consistency.
- Ensure the jelly layer is completely set before adding subsequent layers to maintain structure.
- Whip cold cream just before serving for best texture and consistency.
- Drain canned fruit thoroughly to avoid excess moisture in the trifle.
- Use thicker custard or crème pâtissière to prevent sogginess and sinking of cream layers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 478 kcal
% Daily Value*
| Calories | 478kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 413mg | 17% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 265mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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