English Sherry and Fruit Trifle Recipe

English Sherry and Fruit Trifle Recipe

English Sherry and Fruit Trifle Recipe



Trifle Base

500g/1lb 2oz fresh or frozen summer fruit (raspberries, blackberries, strawberries, or other fruits, sliced into small pieces if necessary)

50g/2oz caster sugar, or more to taste

2 tbsp blackcurrant or raspberry liqueur (cassis or Chambord)

325ml/12fl oz cloudy apple juice

5 sheets leaf gelatine

250g/9oz madiera cake or swiss roll, or a packet trifle sponges, broken into 5cm/2in pieces

150ml/5fl oz sweet sherry

1 tbsp cognac or brandy



250g/9oz mascarpone

500ml/18floz ready-made vanilla custard



300ml/½ pint whipping cream

Chocolate sprinkles, a handful toasted almonds or hazelnuts, berries or whatever your preference, to serve



  • Cut the madeira cake, swiss roll or sponge  into 1cm/½in slices
  • Pour the sweet sherry and cognac or brandy over the cake and leave to soak in
  • Put the fruit into a saucepan, add the sugar, then cook gently until the sugar has dissolved and the liquid is slightly syrupy. Remove half of the fruit and juice to a bowl, stir in a tablespoon of cassis, then set aside to cool
  • Add the apple juice to the fruit in the pan, and bring to a simmer. Taste the fruit, and add a little more sugar if necessary. Remove from the heat, and add the remaining cassis
  • Soak the gelatine leaves in a bowl of cold water for five minutes, until soft and floppy. Lift the gelatine from the water and squeeze out the excess liquid
  • Add the gelatine to the fruit in the pan and stir until it has completely dissolved. Remove from the heat, and transfer the jelly mix to a bowl. Allow to cool, then chill in the fridge until the mix has set to a softly wobbling jelly
  • Give the fruity jelly a stir - it should be softly set. Layer the cake, jelly, fruit and juice in the bottom of a trifle dish (roughly 20cm/8in diameter)
  • For the custard layer, put the mascarpone into a large bowl then add the custard. Whisk together until creamy and smooth. Spoon the custard over the fruit and sponge
  • Whip the cream until soft peaks form when you remove the whisk from the mixture
  • Spoon the cream over the top of the trifle, starting from the outside and working in. This will avoid the cream sinking into the custard
  • Chill the trifle for an hour before serving
  • Finish with chocolate sprinkles or a scattering of nuts or your chosen topping.

What a Terrific Trifle! Just one spoon and you’re hooked!