Quick and easy Sherry trifle

Preparation Time: 10 mins

Quick and Easy Sherry Trifle  


  1 packet trifle sponges, broken into 5cm/2in pieces Or ½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias 
 150ml/5fl oz sweet sherry 

1 tbsp cognac 

4 tbsp blackberry or raspberry jam 

450g/1 lb fresh blackberries 

450g/1 lb. fresh raspberries

85g/3oz toasted flaked almonds 

600ml/1 pint ready-made custard

For the syllabub topping

To garnish



Preparation method

  1. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.

 Warm the jam until it is runny then pour over the soaked sponge and biscuits. 
Sprinkle the fruit and flaked almonds on top then pour over the custard. 

  1. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.

 Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don’t over-whisk or whisk too vigorously, as the cream may split.

  1. Spoon the sylabub over the trifle and chill, preferably overnight.

Just before serving, scatter with the grated orange rind and/or flaked toasted almonds    
Serves: 4-6
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