Indulge in a Dreamy Sherry Trifle Recipe for Sweet Bliss
Sweet memories of childhood desserts flood back when I recall my grandmother’s delightful sherry trifle that always sparked joy at family gatherings.
Layers of soft sponge cake soaked in rich amber liquid create a magical dessert experience.
Soft custard and whipped cream blanket the cake in delicate waves of creamy goodness.
Hints of nutmeg and vanilla dance across each spoonful, promising pure indulgence.
Elegant yet simple, this classic British treat brings sophistication to any dinner table.
Generations have cherished this recipe, passing down its delectable secrets from one cook to another.
You’ll want to savor every decadent bite of this timeless dessert that connects us through shared culinary love.
Why Delia Smith Sherry Trifle Is A Timeless Treat
What You’ll Need For Delia Smith Sherry Trifle
Main Ingredients:Jelly Components:Custard Layer:Topping:Easy Instructions For Delia Smith Sherry Trifle
Step 1: Prepare Swiss Roll Base
Line the trifle dish with thinly sliced Swiss roll pieces. Scatter fresh raspberries across the center of the dish, creating a vibrant and colorful foundation.
Step 2: Create Fruity Jelly Layer
Dissolve jelly cubes in boiling water, then mix in cold water. Carefully pour the liquid jelly over the Swiss roll and raspberry base. Refrigerate until the jelly sets completely, which takes about 4 hours.
Step 3: Add Sherry-Soaked Sponge
Chop the remaining Swiss roll into bite-sized pieces. Gently drizzle sherry over the pieces, allowing them to absorb the rich, sweet flavor. Spread these alcohol-infused sponge pieces on top of the set jelly layer.
Step 4: Craft Creamy Custard
Combine custard powder and sugar with a small amount of milk to create a smooth paste. Gradually mix in the remaining milk, then cook the mixture over medium heat. Stir continuously until the custard thickens and becomes silky. Allow the custard to cool completely.
Step 5: Pour Custard Layer
Carefully pour the cooled custard over the sherry-soaked sponge layer, ensuring an even distribution across the trifle.
Step 6: Whip Dreamy Cream Topping
Whip cream with vanilla and icing sugar until soft, billowy peaks form. Gently spoon the whipped cream over the custard layer, creating a cloud-like topping.
Step 7: Final Festive Touch
Sprinkle a generous amount of colorful rainbow sprinkles over the cream to add a playful and celebratory finish to the trifle.
Smart Tips For Delia Smith Sherry Trifle
Tasty Twists On Delia Smith Sherry Trifle
Pairing Tips For Delia Smith Sherry Trifle
How To Store Delia Smith Sherry Trifle Properly
Your FAQs On Delia Smith Sherry Trifle
A Swiss roll is a light, thin sponge cake rolled with a sweet filling like jam or cream, typically sold in cylindrical shapes in bakeries and stores.
Sherry adds a rich, nutty, and slightly sweet alcoholic depth to the trifle, enhancing the sponge cake’s taste and creating a more complex dessert profile.
Yes, you can substitute the current jelly with other flavors like strawberry or raspberry, but traditional trifle recipes often use red fruit-based jellies for best results.
Since the recipe contains sherry, which is alcoholic, it’s recommended to use a non-alcoholic alternative like fruit juice for a child-friendly version.
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Sherry Trifle Recipe
- Total Time: 4 hours 30 minutes
- Yield: 6 1x
Description
Rich, velvety Sherry Trifle beckons with layers of sponge cake soaked in sweet Spanish sherry, nestled between silky custard and whipped cream. Elegant British dessert promises a delightful journey through classic flavors you’ll savor to the last spoonful.
Ingredients
Cake and Fruit Base:
- 3 (190 grams / 6.7 ounces) jam Swiss rolls
- 200 grams (7 ounces) fresh raspberries
- 2 (135 grams / 4.8 ounces) packs raspberry jelly cubes
- 3 tablespoons sherry
Custard and Cream Layers:
- 1 liter (33.8 fluid ounces) full-fat milk
- 70 grams (2.5 ounces) custard powder
- 70 grams (2.5 ounces) caster sugar
- 600 milliliters (20.3 fluid ounces) whipping cream
- 1 teaspoon vanilla extract
Decoration:
- 30 grams (1 ounce) icing sugar
- 1 tablespoon rainbow sprinkles
Instructions
- Create a decorative base in the trifle dish by artfully arranging Swiss roll slices, ensuring complete coverage. Strategically place fresh raspberries in the central area for vibrant color and flavor.
- Dissolve jelly cubes thoroughly in boiling water, then incorporate cold water. Gently cascade the liquid mixture over the Swiss roll and raspberry foundation. Refrigerate for approximately 4 hours until completely set.
- Cut remaining Swiss roll into delicate pieces, generously drizzle with sherry, and distribute evenly across the jellied surface.
- Create a smooth custard by blending custard powder and sugar with milk to form a silky paste. Gradually integrate remaining milk, stirring constantly over medium heat until the mixture thickens and reaches a creamy consistency. Allow to cool completely.
- Carefully pour the cooled custard over the sherry-infused sponge layer, ensuring uniform coverage.
- Whip cream with vanilla and icing sugar until soft, billowy peaks form. Delicately spoon the cream across the custard layer, creating elegant peaks and swirls.
- Garnish with a playful scattering of rainbow sprinkles for a festive, colorful finish.
Notes
- Choose soft, moist Swiss rolls for a tender base that absorbs liquid beautifully.
- Use fresh raspberries for vibrant color and bursting fruity flavor, or swap with other berries like strawberries or blackberries.
- Control alcohol strength by adjusting sherry amount – a light drizzle adds complexity without overwhelming sweetness.
- Ensure jelly sets completely before adding next layer to maintain distinct texture and prevent layers from blending.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 45 g
- Sodium: 120 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 85 mg
Jackson Reid
Founder & Recipe Developer
Expertise
Education
Holyoke Community College – HCC-MGM Culinary Arts Institute
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and hands-on kitchen training
Jackson’s love for cooking began one dish at a time. After earning his Culinary Arts Certificate from Holyoke Community College’s HCC-MGM Culinary Arts Institute, he focused on what mattered most: creating recipes that are simple to follow and full of flavor.
At 10 Below Ice Cream, Jackson brings together global influences and a less-is-more approach. His recipes reflect his belief that good food doesn’t need to be complicated; it just needs to make sense, taste great, and feel right.
When he’s not testing ingredients or adjusting seasonings, you’ll find him hiking near Asheville, exploring local markets, or chasing the best light for food photos.