Festive Sherry Trifle (English Trifle)
We all know that Christmas is the perfect time for indulging in those extra-special treats, and what better way to make your festive feast unforgettable than with a show-stopping Sherry Trifle? This trifle is incredibly adaptable, so feel free to tweak quantities for each layer according to the size of your trifle bowl. Our recipe is tailored for a 20cm x 20cm trifle bowl, but you can easily adjust it to suit your own.
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Servings: 12 servings
Calories: 478kcal
Equipment
- 1 20cm diametre trifle bowl
Ingredients
- 1 box vanilla cake mix - or 1-2 shop-bought, plain Madeira cake loaves, or sponge fingers
- 500 millilitre prepared strawberry or raspberry jelly - you may need more, or less jelly, depending on the size of your trifle bowl
- 375 millilitre fresh or frozen mixed berries
- 4 tablespoons strawberry or raspberry jam - 60ml
- 8 tablespoons sweet sherry - 120ml
- 1000 millilitre crème pâtissière or custard - shop-bought or homemade
- 500 millilitre double cream - fridge-cold, whipped to soft peaks
- 50 grams fresh raspberries (optional) - for decoration, can also use other fruits
- mini meringues (optional) - for decoration
Instructions
The cake
- Bake the box cake mix as directed on the package and let it cool fully. Select a baking tin that matches your trifle bowl's diameter, for example, if your trifle bowl is 20cm wide, go for a 20cm diameter cake tin. If needed, you can use a larger tin and then neatly trim the cake to fit.1 box vanilla cake mix
The jelly layer
- Prepare the jelly according to the package instructions.500 millilitre prepared strawberry or raspberry jelly
- Measure the fruit and pour it into the bottom of your trifle bowl.If you are using frozen berries, no need to defrost them first. If you are using canned fruit, be sure to drain them very well first.375 millilitre fresh or frozen mixed berries
- Pour the prepared jelly over the fruit up to the level you prefer for your trifle.
- Put the trifle bowl in the fridge for at least 6 hours to let the jelly completely set. Overnight is even better!
Prep the cake
- Gently trim off the slightly browned top of the cake (if you'd like) and then, with a gentle hand, slice the cake in half horizontally. If you want a thinner cake layer, you can trim off more from the top.
Build the trifle
- Gently place one of the cake layers on top of the set jelly and fruit layer.
- Spread the jam evenly over the layer, leaving a small margin around the edges. This will help keep the jam from oozing out too much when you add the top cake layer.4 tablespoons strawberry or raspberry jam
- Place the second cake layer on top of the jam-covered layer.
- Evenly spoon the sherry over the cake.8 tablespoons sweet sherry
- Slowly pour or spoon the crème pâtissière or custard into the bowl. Be sure to leave enough space at the top to accommodate the cream layer.1000 millilitre crème pâtissière or custard
- Spoon the cream on top of the crème pât or custard layer. For that dreamy, billowy look, take a generously large spoon and gently add the cream, one spoonful at a time, on top of the custard layer, building it up gradually as you go.500 millilitre double cream
- Add the raspberries and mini meringues, or any toppings you prefer.50 grams fresh raspberries (optional), mini meringues (optional)
Notes
Prep in advance
To make things smoother on the big day, bake the cake, prepare the jelly layer and make the custard or crème pâtissière a day in advance. Remember to place a piece of cling film on top of the crème pât or custard to prevent a skin from forming. And, it's vital to make sure the jelly layer is completely set before piling on all those hefty toppings.Smooth out the crème pâtissière or custard
If you prepared it the day before, it might have set in the fridge, so give it a hearty stir or whip to ensure a creamy, smooth consistency. This step is particularly crucial for crème pâtissière and you might need to add a touch of cream or milk to loosen it up to just the right consistency.Choose thicker custard
If you are using homemade or shop-bought custard instead of pastry cream, opt for custard that's slightly thicker than regular English custard (Crème anglaise). This will help prevent the trifle from becoming too soggy and the cream from sinking into the custard layer.Whip the cream just before serving
Leave whipping the cream until just before you serve the trifle to ensure it stays fresh, fluffy and glossy.Use cold cream
Using cold cream is a key factor in achieving the perfect whipped cream for your trifle. When the cream is fridge-cold, it whips up more easily and holds its shape better.Next-level cream (optional)
For a sweeter and more flavourful cream, add a tablespoon of icing sugar and a teaspoon of vanilla extract to the cream before whipping. This variation is essentially what's known as Chantilly cream.Drain canned fruit thoroughly (if using)
If using canned fruit, be sure to drain them thoroughly before adding them to the trifle bowl. This prevents excess moisture in the trifle.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 478kcal | Carbohydrates: 65g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 413mg | Potassium: 302mg | Fiber: 1g | Sugar: 33g | Vitamin A: 808IU | Vitamin C: 3mg | Calcium: 265mg | Iron: 1mg
