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Sherry Trifle Dessert: A Delightful Layered Treat for Any Occasion

  • Author: Maria
  • Total Time: 270 minutes
  • Yield: 8-10 servings 1x

Description

Enjoy a delicious Sherry Trifle, a stunning layered dessert made with sponge cake or ladyfingers soaked in sherry or fruit juice, creamy custard, fluffy whipped cream, and fresh berries. This delightful treat is perfect for any celebration, offering a harmonious blend of flavors and textures in every bite.

Ingredients

Scale
  • 1 pound (450g) sponge cake or ladyfingers
  • 1 cup (240ml) sherry or fruit juice
  • 2 cups (480ml) heavy cream
  • 1 cup (240ml) custard
  • 1 cup (150g) mixed berries (strawberries, raspberries, blueberries)
  • 1/2 cup (75g) sliced almonds (optional)
  • 1/2 cup (60g) chocolate shavings (optional)
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • Fresh mint leaves (for garnish)
  • 4 large eggs
  • 1 cup (200g) sugar (for sponge cake)
  • 1 cup (120g) all-purpose flour
  • 1 teaspoon baking powder
  • 2 cups (480ml) milk
  • 1/2 cup (100g) sugar (for custard)

Instructions

  1. If using store-bought sponge cake, skip this step. For homemade, preheat the oven to 350°F (175°C).
  2. In a mixing bowl, beat 4 large eggs and 1 cup (200g) of sugar until pale and fluffy (5-7 minutes).
  3. Gently fold in 1 cup (120g) of all-purpose flour and 1 teaspoon of baking powder.
  4. Pour the batter into a greased and floured 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick comes out clean.
  5. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  6. If using store-bought custard, skip this section. For homemade, whisk together 2 cups (480ml) of milk, 1/2 cup (100g) of sugar, and 4 large egg yolks in a saucepan.
  7. Cook over medium heat, stirring constantly until thickened (10-15 minutes).
  8. Remove from heat, stir in 1 teaspoon of vanilla extract, and allow to cool completely.
  9. In a large mixing bowl, pour in 2 cups (480ml) of heavy cream.
  10. Add 2 tablespoons of sugar and 1 teaspoon of vanilla extract.
  11. Whip on medium-high speed until soft peaks form, being careful not to over-whip.
  12. Slice the cooled sponge cake into 1-inch thick slices (or leave ladyfingers whole).
  13. In a large trifle dish or individual glasses, layer the ingredients: start with sponge cake or ladyfingers.
  14. Drizzle 1/4 cup (60ml) of sherry or fruit juice over the cake layer.
  15. Add a layer of custard, spreading evenly.
  16. Follow with a layer of mixed berries.
  17. Top with a generous layer of whipped cream, smoothing it out.
  18. Repeat the layering process until reaching the top, finishing with whipped cream.
  19. Optionally, sprinkle sliced almonds and chocolate shavings on top.
  20. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  21. Garnish with fresh mint leaves before serving.
  22. Scoop out portions with a large spoon, ensuring each serving has a bit of every layer.

Notes

  • For a non-alcoholic version, replace sherry with fruit juice or flavored syrup.
  • Customize the fruit layer with your favorites, such as peaches or bananas.
  • Consider adding a layer of chocolate mousse or flavored gelatin for extra richness.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

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Find it online: https://www.chefstrawberry.com/sherry-trifle-dessert/