Recipes

Sherry Trifle

Fruit, cream, custard, sponge… What’s not to love about a traditional festive trifle? Dig in and savour the layers!

This recipe was provided by James St South

Difficulty medium
Preparation Time
Cooking Time
Servings
Main Ingredients
  • 100-150g fruit (strawberries, blueberries, cherries. Choice of fruit is entirely optional)
  • Sponge pieces (optional)
For the Jelly
  • 220ml water
  • 150g ripe strawberries (or other seasonal fruit, note however very acidic fruit can alter the jelly)
  • 80g caster sugar
  • 6g leaf gelatine (2-3 sheets)
For the Custard
  • 300ml single cream
  • ½ vanilla pod
  • 5 egg yolks
  • 60g caster sugar
  • 2 tsp cornflour
For the topping
  • 250ml whipping cream
  • 40g caster sugar
  • The choice of fruit and decoration is up to you, you can sprinkle chocolate on top.

Main Instructions
    For the Jelly Instructions
    1. Put water, strawberries and sugar into a pan and bring to the boil, then lower the heat and simmer gently for about 8-10mins.
    2. Meanwhile soak the gelatine in a shallow bowl of cold water for a minute or until soft.
    3. Take the pan off the heat and strain the strawberries through a sieve, pushing some of the pulp through. Squeeze out the water from the gelatine, then add to the hot strained syrup and stir until fully dissolved. Leave the jelly to cool, but do not let it set.
    4. Divide a quarter of the fruit (and sponge if using it) amongst 4 individual serving glasses (or scatter them over the bottom of one large glass dish) and pour over half of the cooled liquid jelly. Leave in the fridge to set. Repeat with another quarter of the fruit, jelly and leave to set.
    For the Custard Instructions
    1. Pour the single cream into a small saucepan. Split the vanilla pod lengthways, scrape the seeds out with the point of a knife and add to the cream. Slowly bring to the boil, then remove from the heat and leave to infuse for about 10mins. In a bowl, mix the egg yolks, sugar and cornflour together.
    2. Take out the vanilla pod and pour the cream onto the egg mixture, mixing well with a whisk. Return to the pan and cook gently over a low heat, stirring constantly with a wooden spoon until the custard thickens; don’t let it boil. Remove from the heat and give it a final mix with a whisk. Transfer to a bowl, lay a sheet of cling film on the surface of the custard to prevent a skin from forming and leave to cool for about 30mins.
    3. Once jelly has set, spoon cooled custard over the top, then cover and leave to set in the fridge for half an hour or so.
    For the topping Instructions
    1. Whisk the cream and sugar until fairly firm, keep in fridge until custard and jelly has set. Spoon over the dish and finish with fruit.
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