Sherry Trifle: Just the name conjures up images of elegant British desserts, doesn’t it? But this isn’t just any dessert; it’s a showstopper, a conversation starter, and a guaranteed crowd-pleaser all rolled into one glorious, layered masterpiece. Have you ever tasted something that’s both comforting and sophisticated, boozy and sweet, all at the same time? If not, you’re in for a treat!

The history of trifle stretches back centuries, evolving from simple fruit fools to the elaborate creations we know and love today. Sherry, a fortified wine from Spain, became a popular addition in the 18th century, adding a distinctive warmth and depth of flavor. It’s a dessert steeped in tradition, often gracing tables during holidays and special occasions.

But what makes Sherry Trifle so irresistible? It’s the delightful combination of textures and tastes. Imagine layers of sponge cake soaked in sweet sherry, luscious custard, vibrant fruit, and a generous topping of whipped cream. The soft sponge, the creamy custard, the juicy fruit it’s a symphony of sensations in every spoonful. Plus, it’s relatively easy to assemble, making it the perfect dessert to impress your guests without spending hours in the kitchen. Let’s dive into this classic recipe and create a Sherry Trifle that will have everyone asking for seconds!

Ingredients:

1 (12 ounce) pound cake, store-bought or homemade, cut into 1-inch cubes
1/2 cup sherry, or more to taste
1 (3 ounce) package strawberry flavored gelatin
1 cup boiling water
1 (10 ounce) package frozen raspberries, thawed
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups heavy cream
1/4 cup powdered sugar
Fresh raspberries, for garnish
Toasted slivered almonds, for garnish (optional)

Preparing the Cake and Sherry Infusion

First, let’s get our cake ready. Take your pound cake cubes and arrange them in a single layer in the bottom of your trifle dish or a large glass bowl. Don’t worry if they don’t fit perfectly; we’re going for a rustic look here.
Now comes the fun part: the sherry! Slowly drizzle the sherry over the cake cubes, making sure to saturate them evenly. You want the cake to be nicely soaked but not swimming in sherry. I usually use about 1/2 cup, but feel free to add a little more if you like a stronger sherry flavor. Just be careful not to overdo it, or your trifle might become soggy.
Let the cake sit and absorb the sherry for at least 30 minutes, or even longer if you have the time. This will allow the cake to become wonderfully moist and flavorful. You can even do this step a day ahead and store the cake in the fridge, covered, until you’re ready to assemble the trifle.

Making the Raspberry Gelatin Layer

While the cake is soaking, let’s prepare the raspberry gelatin. In a medium bowl, dissolve the strawberry flavored gelatin in 1 cup of boiling water. Stir until the gelatin is completely dissolved and the mixture is clear.
Next, add the thawed raspberries to the gelatin mixture. Gently stir to combine. The raspberries will add a lovely color and flavor to the gelatin.
Carefully pour the raspberry gelatin mixture over the sherry-soaked cake in the trifle dish. Make sure the gelatin is evenly distributed over the cake.
Cover the trifle dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the gelatin to set completely. This is a crucial step, so don’t rush it! You want the gelatin to be firm enough to support the next layer.

Preparing the Cream Cheese Filling

Now, let’s move on to the creamy, dreamy cream cheese filling. In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and fluffy. This will ensure that there are no lumps in your filling.
Add the sweetened condensed milk to the cream cheese and continue to beat until the mixture is well combined and creamy. The sweetened condensed milk will add sweetness and richness to the filling.
Stir in the vanilla extract. The vanilla extract will enhance the flavor of the cream cheese filling and add a touch of warmth.
In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. This will create a light and airy whipped cream that will add a wonderful texture to the trifle.
Gently fold the whipped cream into the cream cheese mixture until it’s evenly combined. Be careful not to overmix, or you’ll deflate the whipped cream. You want the filling to be light and fluffy.

Assembling the Trifle

Once the raspberry gelatin layer has set completely, it’s time to assemble the trifle. Carefully spread the cream cheese filling evenly over the gelatin layer. Make sure to cover the entire surface of the gelatin.
If you want to add another layer of cake, you can do so at this point. Simply arrange another layer of pound cake cubes over the cream cheese filling and drizzle with a little more sherry. This is optional, but it will add more texture and flavor to the trifle.
Cover the trifle dish with plastic wrap and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld together. This will also help the cream cheese filling to set up a bit more.

Garnishing and Serving

Before serving, let’s garnish the trifle to make it look extra special. Remove the plastic wrap from the trifle dish.
Arrange fresh raspberries on top of the cream cheese filling in a decorative pattern. You can also sprinkle toasted slivered almonds over the raspberries for added crunch and flavor.
Dust the top of the trifle with powdered sugar for a touch of sweetness and elegance.
Serve the trifle chilled. It’s best enjoyed within a day or two of making it, as the cake can become soggy over time.

Tips and Variations:

Sherry Options: If you’re not a fan of sherry, you can substitute it with other liqueurs like amaretto, brandy, or even orange juice.
Fruit Variations: Feel free to experiment with different fruits in the gelatin layer. Strawberries, blueberries, or mixed berries would all be delicious.
Cake Options: Instead of pound cake, you can use sponge cake, angel food cake, or even ladyfingers.
Layering: Get creative with the layering! You can add multiple layers of cake, gelatin, and cream cheese filling for a more elaborate trifle.
Make Ahead: This trifle can be made a day or two in advance, making it perfect for entertaining. Just be sure to store it in the refrigerator until you’re ready to serve it.

Enjoy your delicious Sherry Trifle!

Conclusion:

And there you have it! This Sherry Trifle recipe is more than just a dessert; it’s a journey back to comforting flavors and joyful gatherings. I truly believe this is a must-try for anyone looking to impress their guests, create a memorable family moment, or simply treat themselves to something utterly delicious. The combination of the light sponge, the luscious custard, the vibrant fruit, and the subtle kick of sherry is simply irresistible. It’s a symphony of textures and tastes that will leave everyone wanting more. Why is this recipe a must-try? Well, beyond the incredible flavor profile, it’s surprisingly adaptable. You don’t need to be a seasoned baker to pull this off. The steps are straightforward, and the results are always spectacular. Plus, it’s a fantastic make-ahead dessert, which is a lifesaver when you’re entertaining. Imagine preparing this the day before a party and then simply pulling it out of the fridge to wow your guests. Talk about stress-free hosting! But the best part? The possibilities are endless! Feel free to get creative with your serving suggestions and variations. For a truly decadent experience, try layering in some crumbled amaretti cookies for an extra almondy crunch. Or, if you’re feeling adventurous, swap out the traditional fruit cocktail for fresh berries like raspberries, strawberries, and blueberries. The vibrant colors will make your trifle even more visually appealing. Speaking of serving, this Sherry Trifle is perfect on its own, but it also pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a more sophisticated touch, consider serving it with a glass of chilled dessert wine or a sweet sherry. And if you’re serving it at a holiday gathering, a sprinkle of toasted almonds or a dusting of cocoa powder will add a festive touch. Don’t be afraid to experiment with different types of sponge cake, too. While Madeira cake is a classic choice, you could also use pound cake, angel food cake, or even ladyfingers. Just make sure the sponge is sturdy enough to soak up the sherry and custard without becoming soggy. For a non-alcoholic version, simply replace the sherry with fruit juice or a flavored syrup. Apple juice, grape juice, or even a homemade berry syrup would work beautifully. You can also add a splash of almond extract for a similar flavor profile to the sherry. I’m so excited for you to try this recipe! I know you’ll love it as much as I do. It’s a dessert that’s sure to become a family favorite. So, go ahead, gather your ingredients, and get ready to create a masterpiece. And most importantly, don’t forget to have fun! Cooking should be an enjoyable experience, so relax, put on some music, and let your creativity flow. Once you’ve made your own version of this delicious Sherry Trifle, I’d absolutely love to hear about it! Share your photos and stories in the comments below. Let me know what variations you tried, what your guests thought, and any tips or tricks you discovered along the way. I can’t wait to see your creations! Happy baking! Print