Classic Sherry Trifle with Custard and Almonds

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 35 minutes
• Cook Time: 20 minutes
• Total Time: 6 hours 15 minutes (includes chilling)

Quick Ingredients

• 250 g sponge fingers (Savoiardi)
• 120 ml medium-dry sherry + 60 ml orange juice
• 14 g powdered gelatin
• 580 ml raspberry or cranberry-raspberry juice + 50 g caster sugar
• 300 g strawberries (hulled, sliced) + 150 g raspberries
• 500 ml whole milk + 150 ml double/heavy cream
• 5 large egg yolks, 80 g caster sugar, 25 g cornflour (cornstarch), 1 tsp vanilla, pinch salt
• 400 ml double/heavy cream + 30 g icing or caster sugar
• 40 g flaked almonds

Do This

• 1. Bloom 14 g gelatin in 120 ml cold water; heat 580 ml juice with 50 g sugar just to steaming, dissolve gelatin, cool to syrupy.
• 2. Layer 250 g sponge fingers in a 3 L trifle bowl; drizzle with 120 ml sherry + 60 ml orange juice.
• 3. Add 300 g sliced strawberries and 150 g raspberries; pour cooled jelly to cover; chill 4 hours until set.
• 4. Custard: heat 500 ml milk + 150 ml cream + 1 tsp vanilla; whisk yolks, 80 g sugar, 25 g cornflour, salt; temper and cook to 82–84°C; strain and chill.
• 5. Toast 40 g flaked almonds at 180°C/350°F for 6–8 minutes; cool.
• 6. Spread cold custard over set jelly; whip 400 ml cream + 30 g sugar to soft peaks; mound on top; scatter almonds; chill 30 minutes.

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Why You’ll Love This Recipe

• Classic British trifle layers: sherry-soaked sponge, ruby fruit jelly, silky custard, and clouds of cream.
• Firm yet spoonable layers for clean scoops and beautiful presentation.
• Make-ahead friendly for stress-free entertaining and holidays.
• Balanced sweetness with a gentle sherry warmth and bright berry flavors.

Grocery List

• Produce: Strawberries, raspberries, optional fresh mint for garnish.
• Dairy: Whole milk, double/heavy cream, eggs.
• Pantry: Sponge fingers (Savoiardi), medium-dry sherry, powdered gelatin, caster sugar, icing sugar, cornflour (cornstarch), vanilla extract, flaked almonds, orange juice.

Full Ingredients

For the Jelly Fruit Layer

• 14 g powdered gelatin
• 580 ml raspberry or cranberry-raspberry juice (not from fresh pineapple/kiwi)
• 50 g caster sugar
• 300 g strawberries, hulled and sliced
• 150 g raspberries

For the Sherry Sponge

• 250 g sponge fingers (Savoiardi)
• 120 ml medium-dry sherry (Amontillado or Oloroso)
• 60 ml orange juice

For the Thick Custard

• 500 ml whole milk
• 150 ml double/heavy cream
• 5 large egg yolks
• 80 g caster sugar
• 25 g cornflour (cornstarch)
• 1 tsp vanilla extract (or 1/2 vanilla bean, seeds scraped)
• Pinch fine sea salt

For the Cream & Topping

• 400 ml double/heavy cream, well chilled
• 30 g icing sugar (or caster sugar), to taste
• 40 g flaked almonds
• Extra berries and a few mint leaves (optional garnish)

Step-by-Step Instructions

Step 1: Make a firm raspberry jelly

In a small bowl, sprinkle 14 g gelatin over 120 ml cold water and let it bloom for 5 minutes. In a saucepan, heat 580 ml raspberry (or cranberry-raspberry) juice with 50 g sugar over medium heat until just steaming (do not boil). Remove from heat and whisk in the bloomed gelatin until fully dissolved. Transfer to a jug and cool at room temperature 15–20 minutes, then refrigerate 10–15 minutes until the mixture is syrupy and pourable. Stir occasionally so it sets evenly.

Step 2: Prepare and soak the sponge

Arrange 250 g sponge fingers in a snug, even layer in a 3-liter glass trifle bowl. Stir together 120 ml sherry and 60 ml orange juice, then drizzle evenly over the sponge, letting it absorb for 5 minutes. The sponge should be moist but not collapsing.

Step 3: Add fruit and set the jelly

Scatter 300 g sliced strawberries and 150 g raspberries over the soaked sponge. Press a few strawberry slices against the glass for a pretty “window.” Gently pour the syrupy jelly over the fruit and sponge until everything is just covered (you may have a little jelly left; use it for another dessert). Refrigerate uncovered for 4 hours, or until the jelly is fully set and no longer wobbly in the center.

Step 4: Cook the thick custard

In a medium bowl, whisk egg yolks, 80 g sugar, 25 g cornflour, and a pinch of salt until smooth and pale. In a saucepan, heat 500 ml milk, 150 ml cream, and vanilla over medium heat until steaming. Slowly whisk the hot dairy into the yolk mixture to temper, then return everything to the saucepan. Cook over medium-low heat, stirring constantly with a heatproof spatula, until thick, glossy, and 82–84°C (180–183°F), 4–6 minutes. Do not boil. Strain into a shallow dish, press cling film directly on the surface, and cool 30 minutes, then chill until cold (45–60 minutes).

Step 5: Toast the almonds

Heat the oven to 180°C/350°F. Spread 40 g flaked almonds on a baking tray and toast for 6–8 minutes, stirring once, until golden and fragrant. Cool completely.

Step 6: Layer the custard

When the jelly is fully set and the custard is cold and spreadable, spoon the custard over the jelly and smooth the surface. Chill 15 minutes to firm the custard slightly.

Step 7: Whip the cream and finish

Whip 400 ml chilled cream with 30 g sugar to soft peaks. Pile or pipe over the custard in soft swoops. Sprinkle with the toasted almonds and add a few extra berries and mint, if using. Chill 30 minutes before serving for the cleanest slices.

Pro Tips

• Let the jelly mixture become syrupy before pouring; it keeps fruit from floating and creates tidy layers.
• Aim for 82–84°C when cooking custard for perfect thickness without curdling.
• Use berries, cherries, or canned peaches. Avoid fresh pineapple, kiwi, and papaya, which prevent gelatin from setting.
• For extra-stable cream, whisk in 1 tsp cornflour or 1 tbsp milk powder before whipping.
• Light-handed with the sherry; too much will make the sponge soggy or the trifle overly boozy.

Variations

• No-alcohol version: Replace sherry with more orange juice or cooled strong tea (Earl Grey is lovely).
• Classic packet jelly: Use 2 x 135 g strawberry or raspberry jelly blocks; dissolve per pack but reduce total water by 15% for a firmer set.
• Chocolate-cherry: Swap raspberry juice for cherry juice, use kirsch instead of sherry, and grate a little dark chocolate over the cream.

Storage & Make-Ahead

Make the jelly-fruit base up to 24 hours ahead. Custard can be cooked 3 days in advance (refrigerate with cling film touching the surface). Toasted almonds keep 1 week in an airtight jar. Assemble with cream up to 6 hours before serving. Leftovers keep covered and refrigerated for 2 days.

Nutrition (per serving)

Approximate values: 500 calories; 31 g fat; 52 g carbohydrates; 6 g protein; 0.6 g fiber; 140 mg sodium. Values will vary with ingredient brands and fruit choice.