Sherry Trifle with Sponge, Custard, and Almonds

Quick Recipe Version (TL;DR)

• Yield: 12 servings
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 5 hours (includes chilling)

Quick Ingredients

• 12 oz (340 g) plain sponge cake or 24 ladyfingers
• 2/3 cup (160 ml) medium-dry sherry, divided
• 3/4 cup (240 g) raspberry or strawberry jam
• 4 cups mixed berries (2 cups sliced strawberries, 1 cup raspberries, 1 cup blueberries)
• 2 tbsp granulated sugar + 1 tbsp fresh lemon juice
• Sherry custard: 6 large egg yolks, 1/2 cup (100 g) sugar, 2 tbsp (16 g) cornstarch, pinch salt, 3 cups (720 ml) whole milk, 1/2 cup (120 ml) heavy cream, 2 tsp vanilla, 1 tbsp unsalted butter
• Whipped cream: 2 cups (480 ml) heavy cream, 1/4 cup (30 g) powdered sugar, 1 tsp vanilla
• 1/2 cup (45 g) sliced almonds

Do This

• 1) Toast almonds at 350°F/175°C for 6–8 minutes; cool.
• 2) Make custard: whisk yolks, sugar, cornstarch, salt. Heat milk + cream to steaming. Temper, then cook to 185–190°F until thick. Off heat, stir in 1/4 cup (60 ml) sherry, vanilla, butter; strain; chill 1 hour.
• 3) Macerate fruit with sugar and lemon 10 minutes. Warm jam with 1 tbsp hot water; fold into fruit.
• 4) Slice sponge. Mix 1/3 cup (80 ml) sherry with 2 tbsp water; brush over cake.
• 5) Layer in a 3–3.5 qt (2.8–3.3 L) trifle bowl: half cake, half fruit, half custard; repeat. Cover; chill 4 hours.
• 6) Whip cream to soft peaks with sugar and vanilla. Swirl over trifle; top with toasted almonds and extra berries; serve.

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Why You’ll Love This Recipe

• Classic British trifle flavors with a gentle sherry perfume and bright, jammy fruit.
• Make-ahead friendly: assemble earlier in the day (or the night before) and finish with cream just before serving.
• Balanced textures: tender sherry-kissed sponge, silky custard, juicy berries, and crunchy toasted almonds.
• Flexible: use store-bought sponge or ladyfingers for a fuss-free showstopper.

Grocery List

• Produce: Strawberries, raspberries, blueberries, 1 lemon, fresh mint (optional)
• Dairy: Whole milk, heavy cream, large eggs (yolks), unsalted butter
• Pantry: Plain sponge cake or ladyfingers, raspberry or strawberry jam, granulated sugar, powdered sugar, cornstarch, vanilla extract, sliced almonds, medium-dry or cream sherry, fine salt

Full Ingredients

Sherry Custard

• 6 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 2 tbsp (16 g) cornstarch
• Pinch fine salt
• 3 cups (720 ml) whole milk
• 1/2 cup (120 ml) heavy cream
• 2 tsp vanilla extract
• 1 tbsp (14 g) unsalted butter
• 1/4 cup (60 ml) medium-dry sherry

Fruit & Jam Layer

• 2 cups (about 300 g) strawberries, hulled and sliced
• 1 cup (125 g) raspberries
• 1 cup (150 g) blueberries (or blackberries)
• 2 tbsp (25 g) granulated sugar
• 1 tbsp fresh lemon juice
• 3/4 cup (240 g) raspberry or strawberry jam
• 1 tbsp hot water (to loosen jam)

Sponge & Sherry Syrup

• 12 oz (340 g) plain sponge cake, pound cake, or 24 ladyfingers
• 1/3 cup (80 ml) medium-dry sherry
• 2 tbsp water

Whipped Cream Topping

• 2 cups (480 ml) heavy cream, well chilled
• 1/4 cup (30 g) powdered sugar
• 1 tsp vanilla extract

To Finish

• 1/2 cup (45 g) sliced almonds
• Extra berries and a few mint leaves (optional garnish)

Step-by-Step Instructions

Step 1: Toast the almonds

Heat oven to 350°F (175°C). Spread sliced almonds on a small baking sheet and toast for 6–8 minutes until golden and fragrant, stirring once halfway. Cool completely. Alternatively, toast in a dry skillet over medium heat for 3–4 minutes, tossing constantly.

Step 2: Make the sherry custard base

In a medium bowl, whisk egg yolks, granulated sugar, cornstarch, and a pinch of salt until thick and pale, about 30–45 seconds. In a saucepan, combine whole milk and 1/2 cup heavy cream. Heat over medium until steaming and small bubbles form around the edges (about 3–5 minutes), 180°F/82°C if using a thermometer. Do not boil.

Step 3: Cook, strain, and chill the custard

Slowly whisk the hot milk mixture into the yolks to temper. Return to the saucepan and cook over medium, whisking constantly, until thick, glossy, and 185–190°F (85–88°C), 3–5 minutes. Remove from heat; whisk in vanilla and butter. Let sit 2 minutes, then whisk in 1/4 cup (60 ml) sherry. Strain through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface and chill until cool, at least 1 hour.

Step 4: Macerate the fruit with jam

In a large bowl, toss strawberries, raspberries, and blueberries with 2 tbsp sugar and lemon juice. Rest 10 minutes to draw out juices. In a small bowl, loosen the jam with 1 tbsp hot water; gently fold into the fruit. The mixture should be glossy and spoonable.

Step 5: Prepare the sponge and sherry syrup

Slice the sponge cake into 1/2-inch (1.25 cm) slices or break ladyfingers in half. Combine 1/3 cup (80 ml) sherry with 2 tbsp water. Lightly brush each slice with the sherry mixture—aim to moisten without drenching so the layers hold their shape.

Step 6: Assemble the trifle layers

Use a clear 3–3.5 quart (2.8–3.3 L) trifle bowl. Layer half the sponge on the bottom (filling gaps), spoon over half the fruit-and-jam mixture, then pour on half the sherry custard to cover. Repeat with remaining sponge, fruit, and custard. Cover and refrigerate at least 4 hours (and up to 24 hours) to allow the flavors to meld and the sponge to soften.

Step 7: Whip the cream and finish

Just before serving, whisk 2 cups heavy cream, powdered sugar, and vanilla to soft peaks, 2–3 minutes by hand or 1–2 minutes with a mixer on medium-high. Spoon or pipe billowy swirls over the chilled trifle. Sprinkle toasted almonds over the top and garnish with a few berries and mint leaves if you like. Serve cold, scooping down through all the layers.

Pro Tips

• For the silkiest custard, use a thermometer and strain it while warm to catch any tiny curds.
• Moisten the cake lightly—too much sherry will make layers collapse. You can always add a splash more between layers if needed.
• Chill time matters. Four hours minimum allows the sponge to soften and the custard to set for clean scoops.
• Whip cream just to soft peaks for cloud-like swirls that sit beautifully on top.
• Toast almonds ahead but sprinkle at the last minute to keep them crisp.

Variations

• Booze-Free: Swap sherry for equal parts orange juice and a splash of vanilla or sherry extract (alcohol-free).
• Black Forest-Inspired: Use chocolate sponge, cherry jam, and cherries; flavor the custard with a touch of kirsch instead of sherry.
• Citrus-Raspberry: Add the finely grated zest of 1 orange to the custard and use orange marmalade mixed with raspberry jam.

Storage & Make-Ahead

Custard can be made up to 3 days ahead; keep refrigerated with plastic wrap directly on the surface. Toast almonds up to 1 week ahead and store airtight at room temperature. Assemble the trifle (through Step 6) up to 24 hours in advance. Add whipped cream and almonds within 2 hours of serving for best texture. Leftovers keep refrigerated, covered, for 2–3 days.

Nutrition (per serving)

Approximate for 1 of 12 servings: 520 calories; 28 g fat; 60 g carbohydrates; 6 g protein; 2 g fiber; 180 mg sodium; 40 g sugars. Values are estimates and will vary with brands and exact ingredients.