Best Traditional British Sherry Trifle Recipes

TRADITIONAL ENGLISH TRIFLE

Traditional English Trifle image

This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country. You could call it an "adult" trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish - a can't go wrong recipe. For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets.

Provided by Teachart

Categories Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
1 pint english custard, made from bird custard powder
1/2 pint whipping cream (heavy)
1 (400 g) package frozen raspberries (better than fresh)
100 g jars strawberry jam
1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
1/4-1/2 pint cooking sherry
50 g sliced almonds, toasted

Steps:

Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
Layer in a glass dish, leaving no significant gaps.
Pour sherry over to soak sponge.
Spread frozen raspberries over sponge, followed by sliced peaches.
Make up custard, cool slightly and pour over all.
Allow to cool in fridge.
When set, whip cream and layer on top of custard.
Chill for at least half an hour.
Toast the almonds and scatter over.
That's it, you're done, serve and enjoy!

Nutrition Facts : Calories 411.1, Fat 18.9, SaturatedFat 9.5, Cholesterol 54.3, Sodium 28.8, Carbohydrate 42, Fiber 4.9, Sugar 30.6, Protein 3.5

ENGLISH SHERRY TRIFLE

English Sherry Trifle image

This layered dessert is best presented in a clear glass bowl. It looks very elegant but is so easy to prepare. (An adopted recipe. I have not prepared this particular version, myself, but I do love trifle.)

Provided by Julesong

Categories Dessert

Time 1h40m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

2 cups whipping cream (or more!)
1 -2 cup sherry wine (or more!)
2 cups fruit cocktail, drained
2 bananas, sliced
2 cups fresh strawberries or 2 cups frozen strawberries (pureed, leaving 6-8 whole for garnish)
1 sponge cake, cut into cubes (see recipe below or use store bought sponge or flan cake )
5 eggs, separated
1 tablespoon lemon juice
1 cup sugar
1 cup flour
2 tablespoons butter, melted
1 teaspoon salt

Steps:

Spoon approximately 1/3 of whipping cream into bottom of glass serving bowl.
Next, a layer of 1 cup fruit cocktail, a layer of banana, a layer of 1 cup puried strawberries, and finally half of the sponge cubes.
Pour 1 cup of Sherry over cake cubes.
Put 1/3 whipping cream on top, and repeat with alternate layers of fruit cocktail, banana, strawberry, and cubes with Sherry.
Top with remaining whipped cream, and whole berries for garnish.
Sponge Cake: beat egg yolks and lemon juice until pale, add 3/4 cup sugar and beat well.
In a separate bowl, beat egg whites, add salt, and 1/4 cup sugar beating until stiff.
Stir 1/4 of the whites into yolk mixture. Spoon the rest carefully into yolk.
Sift flour on top, fold in melted butter until blended.
Preheat oven to 350 degrees F.
Pour batter into tube pan, bake 45 minutes (or until toothpick comes out clean). Invert and cool.

Nutrition Facts : Calories 5527.5, Fat 238.5, SaturatedFat 136.2, Cholesterol 2108.3, Sodium 3757.8, Carbohydrate 744.8, Fiber 22.4, Sugar 481.2, Protein 85.6