Sherry trifle

Sherry trifle

This traditional trifle recipe couldn't be easier, use ready-made custard and sponge to save time.


  • 1 packet trifle sponges, broken into 5cm/2in pieces

  • ½ packet of amaretti biscuits or 150g/5oz macaroons or ratafias

  • 150ml/5fl oz sweet sherry

  • 1 tbsp cognac

  • 4 tbsp blackberry or raspberry jam

  • 450g/1 lb fresh blackberries

  • 450g/1 lb fresh raspberries

  • 85g/3oz toasted flaked almonds

  • 600ml/1 pint ready-made custard

For the syllabub topping
To garnish

Preparation method

  1. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.

  2. Warm the jam until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top then pour over the custard.

  3. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves.

  4. Pour in the cream with a pinch of nutmeg. Whisk together using a wire balloon whisk until it holds its shape. Don't over-whisk, or whisk too vigorously, as the cream may split.

  5. Spoon the syllabub over the trifle and chill, preferably overnight.

  6. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

30 mins to 1 hour preparation time

No cooking required cooking time


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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

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James Martin presents with help from chefs Kuba Winkowski and Theo Randall.

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