Classic Sherry trifle recipe
Created by The Tesco Recipes team
What's Christmas - or a party - without a trifle? This classic sherry trifle recipe can be tweaked to create a dairy-free option that's just as creamy - and as boozy (or not) as you desire. A family favourite or a welcome dessert at any pot-luck.
See method- Serves 6
- 30mins to prepare and 24hrs to chill
- 462 calories / serving
Ingredients
- 1/3 - 1/2 a Victoria sponge cake (depending on the size of your bowl) made from Victoria sponge mix
- 200-225ml (7-8floz) of sweet sherry or brandy or a mixture of the two, depending on how ‘boozy' you like your trifle
- 4 whole canned apricots
- 4 whole canned peaches
- raspberry or other dark red berry jam
- 2 egg yolks (plus 1 white for the dairy free version)
- 40g (1½)oz caster sugar
- 15g (1/2oz) cornflour
- 300ml (10floz) milk (whatever kind you can tolerate)
- 150ml (5floz) whipping cream (not for the dairy-free version)
- 1tbsp flaked almonds, lightly toasted under the grill
Each serving contains
- Energy
- 1930kJ 462.0kcal
- Fat
- 26g
- Saturates
- 10g
- Salt
- 0.4g
- Sugars
- 35g
of the Reference intake
Carbohydrate 46.9gProtein 6.9gFibre 1.5g
Method
- It is always better to make the trifle 24 hours in advance to allow the sherry and brandy to soak well into the cake and permeate the rest of the ingredients.
- Break up the cake into largish pieces in the bottom of a cut glass or other decorative bowl and dribble over the sherry/brandy mixture. Drain the tinned fruits, cut in half and arrange over the soaked cake. Spread with a generous layer of jam. You could use fresh fruits if you could get them, but the classic trifle would always use tinned.
- For the patisserie crème, in a bowl, beat the egg yolks with the caster sugar till smooth. In a separate bowl, mix the cornflour with a little of the milk to make a smooth paste then add that to the yolks and sugar. Heat the remains of the milk to just below boiling point then add to the yolk mixture, stirring well. Return this to the milk pan and heat gently for round 5 minutes, stirring all the time, until the sauce thickens. If you are using the cream, remove from the heat, cover and allow to cool. When it is quite cold spread it over the jam in the dish. Lightly whip the cream till it holds its shape in soft peaks, then spoon that over the patisserie crème. Cover and chill for 24 hours.
- See more Dessert recipes
