QiMeal
English Sherry Trifle
English Sherry Trifle · ready in 2 h 33 min · 8 servings · 355 kcal per serving · easy · 5 ingredients
A proper British party bowl with sherry soaked sponge, wobbly jelly, cool custard, and soft cream in every spoonful.
- Prep
- 33 min
- Total
- 2 h 33 min
- Serves
- 8
- kcal
- 355
- Difficulty
- easy
Ingredients · 8 servings
- 1Sponge, sliced
- 120 mlSherry
- 600 gCustard, chilled
- 500 gJelly, set and cubed
- 300 gWhipped cream, softly whipped
Equipment
refrigerator, trifle bowl, knife, spoon, jug, spatula, serving spoon, dessert bowl
Instructions
- Gather Ingredients
Gather measured sponge, sherry, custard, jelly, and whipped cream with a trifle bowl, knife, spoon, jug, and spatula. · 5 min
What to look for: All ingredients are measured and tools are within reach.
- Slice Sponge
Cut the sponge into even pieces and fit them snugly across the base of the trifle bowl, leaving a fairly level surface for soaking. · 5 min
What to look for: The sponge forms an even base with few gaps.
- Soak Sponge
Drizzle the sherry evenly over the sponge and let it absorb fully, pressing lightly so the cake is moist but still holds its shape. · 5 min
What to look for: The sponge looks evenly damp but not broken.
- Add Jelly
Scatter the set jelly cubes over the soaked sponge, spreading them to the edge so each serving catches a bright wobbling layer. · 4 min
What to look for: Jelly covers the sponge in a colorful even layer.
- Spoon Custard
Spoon the chilled custard over the jelly and smooth it gently with a spatula, covering the surface without crushing the layers below. · 5 min
What to look for: Custard sits as a smooth pale layer over the jelly.
- Top Cream
Spread the whipped cream over the custard in soft swirls, keeping the top generous and slightly rippled for a classic finish. · 4 min
What to look for: The cream looks billowy and fully covers the custard.
- Chill Trifle
Chill the assembled trifle until the sponge is fully flavored and the custard, jelly, and cream settle into neat layers. · 2 h
What to look for: The layers look settled and the bowl feels cold.
- Serve Chilled
Serve the trifle cold, scooping straight down through sponge, jelly, custard, and cream so every bowl gets all 4 layers. · 5 min
What to look for: Each serving shows sponge, jelly, custard, and cream together.
Nutrition (per serving)
| kcal | 355 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 54 g |
| of which sugars | 38 g |
| Fat | 13 g |
| of which saturated | 8 g |
| Fibre | 0 g |
| Sodium | 205 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, eggs, sulphites
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Keep chilled and do not reheat, as the custard, jelly, and cream layers will separate.
Ingredient substitutions
Sherry
- Water: Use only when alcohol must be avoided, knowing the dish is no longer a true sherry trifle.
